A wonderful summer dish:

1 pkg. precooked grilled chicken breast strips - abt. 2 cups
(I grill my own chicken breasts and cut into strips)
1 yellow bell pepper, cut into 4 large pieces, seeded
1 bag pre-washed salad greens mix (abt. 8 oz.)
1/4 cup crumbled Gorgonzola cheese
1/4 cup chopped walnuts
1 large tomato, diced

ORANGE BALSAMIC VINAIGRETTE:

1/4 cup extra-virgin olive oil
1/8 cup orange juice
1/8 cup balsamic vinegar
1 tablespoon Dijon mustard

Place cooked chicken breast strips in large bowl. Cover
with 1/4 cup vinaigrette, toss well to coat and marinate at
room temperature for 30 mins. Reserve remaining vinaigrette
for salad.

Preheat broiler. Place pepper pieces under broiler and
cook, turning, until beginning to char, abt. 3-4 mins. per
side. Cool and slice into strips.

In serving bowl, combine chicken strips, pepper strips,
lettuce leaves, Gorgonzola cheese, walnuts and diced
tomato. Toss well to mix. Add additional salad dressing
and toss again to coat. Serves 4.

per serving: 350 calories, 24 grams fat, 4.5 grams
saturated fat and 9 grams carbohydrates.

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