Prep Time: 10-15 minutes
Cooking Time: 10-15 minutes

Eating salad can sometimes get boring. I created this salad as a main entree, or a nice weekend lunch meal, as an alternative to side salads.

Ingredients

• 1 pound boneless skinless chicken breast
• Extra Virgin Olive Oil
• Romaine Lettuce
• Red Onion
• Fresh Parmesan Cheese
• Your Favorite Italian or Ranch Dressing
• Basil
• Oregano
• Salt
• Pepper
• Thyme
• McCormick Grillmates Montreal Chicken Seasoning
• Croutons
• Pine Nuts
• Your Favorite Yellow Cheese (cheddar, colby, etc)

Directions

1. Coat uncooked chicken with basil, oregano, salt, pepper, Montreal Chicken seasoning, and thyme. Use your own discretion as to how much of each you would like. Coat both sides.
2. Heat oil in a shallow pan over medium high heat.
3. Add chicken to pan, cook completely until there is no pink in the center of chicken (about 10-15 minutes, depending on the amount of heat you use)
4. Remove chicken from pan, place on cutting board to cool.
5. Break up lettuce into pieces, and place into salad bowls. Use as much as you like.
6. Slice thinly some red onion, place on top of lettuce.
7. Sprinkle some pine nuts on top of onions.
8. Grate some of the yellow cheese on top of the pine nuts.
9. At this point, the chicken should be cool enough to cut. Cut into small pieces. Place as much as you like on each salad, and save the remainder for the rest of the week.
10. Pour some salad dressing on top, to your liking.
11. Grate parmesan cheese on top.
12. Add some croutons to the top of the salad.
13. Serve!