This is an excellent (and easy) spring recipe from one of my favorite cookbooks—The Pampered Chef. Enjoy!

Ingredients:

1 large cucumber, scored, seeded and sliced
1/2 small red onion
2 medium yellow or red tomatoes, seeded
1 avocado, peeled and seeded
1 package (16 oz) iceberg lettuce salad mix
3/4 cup (3 oz) shredded Jack or cheddar cheese
1 pound boneless, skinless chicken breasts
Salt and coarsely ground black pepper
1/2 cup barbeque sauce
3 slices crisp bacon, crumbled (optional)
1/2 cup ranch salad dressing

Directions:

1. Cut cucumber slices in half and slice onion. Dice tomatoes and avocado. Place half of the lettuce into large bowl. Layer with tomatoes, cucumber and remaining lettuce. Sprinkle with cheese and top with avocado and onion. Cover and refrigerate salad until ready to serve.
2. Prepare grill for direct cooking over medium coals. Season chicken breasts with salt and black pepper. Place on grill and cook 10-12 minutes or until chicken is no longer pink in the center, turning occasionally and brushing with barbecue sauce. Discard any remaining barbecue sauce. Remove chicken from grill; cool slightly and slice into 1 inch strips.
3. Arrange chicken down center of salad; sprinkle with bacon, if desired. Drizzle dressing over salad; toss gently and serve immediately.

Yield: 8 servings. Nutrients per serving: Calories 270, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 45 mg, Carbohydrate 15 g, Protein 18 g, Sodium 480 mg, Fiber 3 g

(C)The Pampered Chef, Ltd. 2007 www.pamperedchef.com

Bon Appetite!