Grilled Chicken Salad

Ingredients

• 7 oz boneless, skinless chicken breast
• 1 Tbs light balsamic vinaigrette dressing
• 1/2 cup yellow pepper, cut into strips
• 1 teaspoon olive oil
• 1 cup bag prewashed mixed salad greens
• 1/2 cup diced tomato

Directions

Coat chicken breast the vinaigrette dressing, flip several times to coat.

Brush both sides of the pepper strips with oil. Grill chicken and peppers for 4 to 5 minutes per side, flipping them once. Cook until the peppers are lightly browned on the outside and the chicken is no longer pink in the center.

Put the salad greens and tomato in a bowl. Dice the chicken and peppers and add them to salad. Toss and serve.

Servings: 1