Recipes

Salad:
6 chicken breast, boneless and skinless, (about 1 ¾ lb)
Cooking spray
½ tsp salt
3 cups iceberg lettuce, bite-size pieces
3 cups romaine lettuce, bite-size pieces
½ cup crumbled Gorgonzola cheese
½ cup dried cranberries
6 tbsp slivered almonds, toasted

Poppy Seed Dressing:
¾ cup mayonnaise or salad dressing
1/3 cup sugar
2 tbsp cider vinegar
2 tsp poppy seeds

In a small bowl, mix all dressing ingredients with a wire whisk.  Reserve ¾ cup dressing for the salad.

Spray chicken with cooking spray; sprinkle with salt.  Cover and grill chicken over medium heat for 15 to 20 minutes, turning once and brushing occasionally with remaining dressing, until juice is clear when thickest part is cut (170°F).  Discard any remaining dressing used for brushing.  Cut chicken into ½ inch slices.

Divide the lettuce among 6 serving plates.  Top with chicken.  Drizzle reserved ¾ cup dressing over salads.  Sprinkle with cheese, cranberries and almonds.

Serves 6