8 ounces boneless skinless chicken breasts, cut into bite-sized pieces
2 teaspoons freshly grated lemon zest
1/4 teaspoon cracked black pepper
1 (9- to 10-ounce) package (6 cups) chopped romaine lettuce
2 medium (1 1/2 cups) tomatoes, seeded, chopped
1/2 cup shredded Cheddar or crumbled blue cheese
6 slices fully cooked bacon, chopped
1 avocado, pitted, peeled, cut into cubes
1/2 cup ranch or blue cheese dressing
Melt butter in 10-inch nonstick skillet over medium heat until sizzling. Add chicken, lemon zest and pepper; cook, stirring occasionally, 5-6 minutes or until no longer pink.
Place chopped lettuce onto platter. Arrange all remaining ingredients except salad dressing in rows over lettuce.
Serve with salad dressing.
- Hard-cooked eggs can be found in the produce or deli department in the supermarket.
- Tailor this recipe to please your family by using their favorite veggies. Shredded carrots and sliced cucumbers are two colorful possibilities.