Grilled chicken salad

4 ounces of precooked skinless chicken breasts, sliced into bite sized chunks
2 cups romaine lettuce - wash, dried and torn into large chunks
1 tblsp lemon juice
1 tblsp Worcestershire sauce
1 medium tomato- sliced
1 cup broccoli florets
1/2 green pepper - cored, seeded and sliced into thin strips
1/4 cup canned kidney beans, rinsed and drained 3 tsp olive oil and vinegar dressing (1 tsp olive oil and 2 tsp vinegar) 1/2 tsp ground pepper

Toss lettuce with broccoli, green pepper, kidney beans, and tomato. Combine dressing with lemon juice, Worcestershire sauce, and pepper. Toss with vegetables until well combined, and top with chicken

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