Fried-Chicken Salad

1 10-ounce bag chopped romaine lettuce
1 large tomato, chopped
1 medium cucumber, peeled (optional), seeded, and diced
1 green bell pepper, seeded and diced
2 small red onion, diced or finely chopped
1 tablespoon extra-virgin olive oil
1 12-ounce package Perdue Low Fat, Fully Cooked Chicken Breast Cutlets, Italian Style (4 cutlets)
1/2 8-ounce bottle chunky blue cheese dressing
1 teaspoon freshly ground black pepper

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

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 329.3(52% from fat); FAT 19.08g (sat 3.9g); PROTEIN 15.85mg; CHOLESTEROL 40.16mg; CALCIUM 57.34mg; SODIUM 849.36mg; FIBER 4.88g; CARBOHYDRATE 24.68g; IRON 2.23mg