"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Italian Grilled Chicken and Bread Salad Recipe

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This recipe for Italian Grilled Chicken and Bread Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Tuesday, July 8, 2008


1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
4 slice white bread, crusty or Italian bread
2 sprays olive oil cooking spray
1/2 tsp table salt
1/8 tsp black pepper, or to taste
4 medium tomato(es), very ripe, chopped
2 cup arugula, washed and trimmed
1/2 cup soft tofu
2 tsp olive oil, extra-virgin
3 Tbsp fresh lemon juice
1 large garlic clove(s), chopped
1/2 cup basil, chopped
1/8 tsp table salt, or to taste

Prepare coals for grill.

Spray chicken breasts and bread with olive oil cooking spray. Sprinkle chicken with salt and pepper.

Grill chicken on both sides until done, about 6 minutes per side. Grill bread on both sides until nicely toasted. Set chicken and bread aside to cool.

In large bowl, toss together tomatoes and arugula.

To make dressing, blend tofu, olive oil, lemon juice, garlic, basil and salt in a blender until smooth.

Add dressing to tomatoes and arugula and toss.

Cut bread into cubes and toss with tomato salad. Season to taste with pepper.

Slice chicken breasts into long, thin pieces. Divide




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