1 tbsp olive oil
2/3 cup ranch or creamy balsamic salad dressing (or your choice of sugar-free or low-sugar dressing)
1 head (6 cups) romaine lettuce torn into 2" pieces
3/4 cup whole-grain croutons
1 red bell pepper, cut into 1/2" pieces
1/2 cup Parmesan cheese shavings
In a large plastic zip-top food bag, combine the chicken and 1/3 cup of the dressing. Seal bag and turn to coat the chicken. Refrigerate, turning bag after 15-20 minutes.
Meanwhile, in a large bowl, toss the lettuce with the croutons and pepper.
Remove the chicken from the marinade and cut into strips about 1/2" wide. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until no longer pink and cooked through, 5 to 7 minutes. Remove from heat and allow to cool slightly.
Toss the chicken with the lettuce and croutons; sprinkle with the Parmesan cheese. Drizzle with the remaining 1/3 cup of dressing.
Yield: 4 servings
Per serving: 363 calories, 34 g protein, 12 g carbs, 19 g (5 sat) fat, 4 grams sugar
Note: I believe this picture and recipe are from Cooking Light. I've had it too long to remember for sure.