Chicken Cobb Salad

1½ lbs. skinless, boneless chicken breast cutlets
1/4 tsp. salt
8 cups mixed greens
1 cup cherry tomatoes, halved
1/3 cup diced peeled avocado
2 tbsp. sliced green onions
1/3 cup Italian dressing
2 tbsp. crumbled blue cheese
1 bacon slice, cooked and crumbled

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Sprinkle chicken with salt. Add chicken to pan; cook 5 minutes on
each side or until done. Cut into slices.

Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens
mixture with dressing; toss gently to coat. Arrange greens mixture on each
of 4 salad plates. Top each with chicken, cheese, and bacon.

4 servings