“So palatable and healthy!”

INGREDIENTS   

4 chicken breast cutlets, about 4 ounces each
   Olive oil spray
   Freshly ground black pepper
2 bunches arugula, stemmed and leaves torn
1/4 head radicchio, separated and leaves torn
1 cup cherry tomatoes, halved
1 tsp. extra-virgin olive oil
1 tsp. freshly squeezed lemon juice
1/4 tsp. kosher salt
1/4 cup fat free ranch dressings
8 sprigs chives

DIRECTIONS   

• Preheat a grill pan or nonstick skillet to medium high.
• Spray the chicken cutlets lightly with the olive oil and season with salt and black pepper, to taste.
• Grill the chicken, turning once, until cooked through, about 2 minutes per side.
• Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates.
• Slice each cutlet diagonally and place on top of salad.
• Place a tablespoon of low fat ranch dressing on top of the chicken and garnish with fresh chive sprigs.