SATISFIES: 2

WHAT YOU'LL NEED:

• 1 fresh skinless, boneless chicken breasts cut into fingerling slices
• Dusting of Lawrys Season salt
• 1/2 t. Montreal steak seasoning
• 1 T. olive oil
• 1 large fresh tomato diced
• Romaine lettuce chopped for 2 (approx. 3 cups)
• 1 ripe avocado cut into 8 slices
• 1 T. Red wine

Dressing: shake up in a jar and set aside

• 1/2 c. Olive oil
• 1/4 c. Red wine vinegar
• 1 T. Dijon mustard

LET'S COOK

Mix the chicken with seasoned salt and montreal seasoning. Place romaine on two dinner plates. Top each pile of greens with 4 slices of avocado.

Heat a sauté pan over medium burner. When hot add olive oil. Then add chicken and move around to evenly begin cooking.

When chicken is all cooked throughly, add diced tomato and stir in. Then add red wine and 1/4 c. of well shaken dressing. Bring to simmer in the pan and mix to evenly incorporate.

When all ingredients are well mixed and hot, spoon over the salad. Divide and distribute remaining sauce. Serve with warm crust of bread.

MORE IDEAS:

You could do this recipe with pork tenderloin. Leftovers can work well also. It makes a hearty lunch or dinner in chilly weather.

The bread works well to sop up extra juices on your plate. Keep leftover dressing in the refrigerator and use on any salad.