Serves 4 / This superquick entrée uses hot grilled chicken to wilt the arugula and enhance its peppery taste. A summer-ripe tomato provides color and additional nutrients. Serve with fresh whole-grain bread.

1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves

1 large bunch (about 6 ounces) arugula, stems trimmed
1 large ripe tomato, chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Combine garlic, vinegar, olive oil, mustard, and pepper in a large zip-top bag. Add chicken, turn to coat, and set aside to marinate for 15 minutes.

2. Lightly coat a grill rack with cooking spray and preheat to medium. Toss arugula, tomato, olive oil, salt, and pepper in a large bowl; transfer to a platter.

3. Grill chicken, covered, for 4 minutes on each side, or until juices run clear. Remove from heat and slice into strips. Arrange chicken on top of the arugula mixture and serve immediately.

Nutrition Facts Per Serving:
Calories: 215 calories
% fat calories: 38
Fat: 9g
Saturated Fat: 1g
Cholesterol: 68mg
Protein: 29g
Carbohydrate: 4g
Fiber: 1g
Sodium: 380mg