Monday: Fried Chicken Salad

1 package (9 ounces) frozen breaded chicken breast tenderloins or tenders 1 package (16 ounces) iceberg lettuce salad mix (10 cups) 1 medium cucumber, thinly sliced 1 medium green bell pepper, sliced into rings 1 cup grape or cherry tomato halves 5 radishes, sliced 1/4 cup thinly sliced green onions with tops 3/4 cup ranch salad dressing

Directions:
1.	Place chicken on flat baking stone; bake according to package directions.
2.	Meanwhile, toss greens with vegetables; place in large Serving Bowl. Cut chicken crosswise into slices; arrange over salad. Serve immediately with dressing.
Yield: 4 servings Nutrients per serving: Calories 350, Total Fat 23 g, Saturated Fat 3.5 g, Cholesterol 35 mg, Carbohydrate 25 g, Protein 13 g, Sodium 570 mg, Fiber 4 g ©The Pampered Chef, Ltd. 2003