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.
Marinade 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.