Grilled Chicken, Tomato and Baby Greens Salad with Blue Cheese

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3/4 pound boneless, skinless chicken breast halves
• Olive oil
• Salt and ground black pepper, to taste
• 1 (7.75 ounce) package DOLE® Extra Veggie™ with Grape Tomatoes
• 1 avocado, peeled and cubed
• 2 slices bacon, cooked, drained and crumbled
• 1 hard-cooked egg, peeled and chopped
• 1/4 cup crumbled blue cheese
• Bottled blue cheese dressing, to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat a grill or grill pan to medium-high, about 450°F (230°C), and lightly brush the grates with olive oil.

2. Pat the chicken breasts dry, rub them with a little olive oil, and season both sides generously with salt and ground black pepper.

3. Grill the chicken for 6 to 7 minutes per side, until it reaches 165°F (74°C) in the thickest part. Let it rest 5 minutes, then slice it into strips.

4. While the chicken rests, empty the DOLE Extra Veggie with Grape Tomatoes package into a large bowl.

5. Add the cubed avocado, crumbled bacon, chopped hard-cooked egg and crumbled blue cheese to the bowl.

6. Add blue cheese dressing a little at a time, tossing until the salad is lightly coated to your taste.

7. Divide the salad among 3 plates and top each with sliced grilled chicken. Serve right away.