1 1/2 pounds skinless, boneless chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
8 cups mixed greens
1 cup cherry tomatoes, halved
1/3 cup diced peeled avocado
2 tablespoons sliced green onions
1/3 cup fat-free Italian dressing
2 tablespoons crumbled blue cheese
1 bacon slice, cooked and crumbled
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan
with cooking spray. Sprinkle chicken with salt and pepper. Add chicken
to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch
slices.
Combine greens, tomatoes, avocado, and onions in a large bowl.
Drizzle greens mixture with dressing; toss gently to coat. Arrange about
2 cups greens mixture on each of 4 salad plates. Top each serving with 4
ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon.
