Grilled Chicken Salad
- 2 grilled skinless, boneless chicken breast halves
- 8 cups torn salad greens
- 1⁄2 of a cucumber, thinly sliced
- 1 large tomato, cut into wedges
- 1⁄2 of a green or red bell pepper, cut into matchsticks
- 2 scallions, sliced
- Salad Dressing (choose Vinaigrette Dressing or Thai Salad Dressing)
- 1⁄2 of an avocado, peeled and diced
- 2 hard-cooked egg whites, chopped (optional)
Directions:
Cut chicken into bite-size pieces; set aside. Mix the salad greens, cucumber, tomato, bell pepper, and scallions in a large bowl. Toss with the dressing and divide between 2 bowls. Sprinkle the avocado and, if desired, egg whites over the salad. Arrange chicken pieces on each salad. Serves 2.