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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 10-ounce bag chopped romaine lettuce |
1 large tomato, chopped |
1 medium cucumber, peeled (optional), seeded, and diced |
1 green bell pepper, seeded and diced |
2 small red onion, diced or finely chopped |
1 tablespoon extra-virgin olive oil |
1 12-ounce package perdue low fat, fully cooked chicken breast cutlets, italian style (4 cutlets) |
1/2 8-ounce bottle chunky blue cheese dressing |
1 teaspoon freshly ground black pepper |
Directions:
1. In a large bowl, combine the lettuce, tomato, cucumber, bell pepper, and onion. Heat the oil in a skillet over medium heat. Add the cutlets and heat 1 1/2 minutes per side or until browned. Transfer to a cutting board and slice each into 6 pieces. Add the dressing to the salad and toss to combine. Add the chicken and toss again. Season with the pepper and serve.
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