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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
1 (14.5-oz.) can chicken broth |
2 skinned and boned chicken breasts |
cilantro-chile dressing, divided |
1 head romaine lettuce |
1/2 (8-oz.) block cheddar cheese, shredded |
1 (8-oz.) container grape tomatoes, halved |
1/2 cup sliced green onions |
2 avocados, sliced |
1 (8-oz.) package fully cooked bacon, crumbled |
cornbread croutons |
Directions:
1. Bring chicken broth to a boil in a medium-size nonstick skillet over medium heat. Reduce heat, and add chicken; cover and simmer 12 minutes or until tender. Remove from heat; cool completely. Cut chicken into 1/4-inch strips. Toss with 3 Tbsp. Cilantro-Chile Dressing.
2. Cut or tear lettuce into bite-size pieces. Arrange lettuce pieces on a large serving platter; arrange chicken, cheese, tomato halves, green onions, and next 2 ingredients over lettuce. Serve with remaining Cilantro-Chile Dressing and Cornbread Croutons.
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