Fried-Chicken Salad

Ingredients

• 1 teaspoon pepper black freshly ground
• 4 ounce chunky cheese dressing blue
• 12 ounce perdue chicken breast italian low fat, fully cooked cutlets, style (4 cutlets)
• 1  bell pepper diced green seeded
• 1 tablespoon olive oil extra-virgin
• 2 small onion diced red finely chopped
• 10 ounce romaine lettuce chopped
• 1 large tomatoes chopped

Equipment

• bowl
• frying pan
• cutting board

Directions

1. In a large bowl, combine the lettuce, tomato, cucumber, bell pepper, and onion.
2. Heat the oil in a skillet over medium heat.
3. Add the cutlets and heat 1 1/2 minutes per side or until browned.
4. Transfer to a cutting board and slice each into 6 pieces.
5. Add the dressing to the salad and toss to combine.
6. Add the chicken and toss again. Season with the pepper and serve.