ROMAINE CHICKEN SALAD

1 1/4 lb boneless skinless chicken breast

1 tbsp olive oil
2/3 cup sugar-free or low sugar ranch or creamy balsamic salad 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.