1head Boston lettuceabout 14 to 16 oz. cored, rinsed, and dried (Salad)
3vine-ripened tomatoescores removed, each cut into 8 wedges (Salad)
1yellow bell peppercut into 1-inch strips (Salad)
1avocadoSalad
2Tbsp.thinly sliced fresh chivesSalad
Instructions
1. Preheat grill or broiler. Combine all dressing ingredients in a medium bowl; whisk until smooth.
2. Put chicken tenders in a larger bowl. Add 1/4 cup of the dressing and toss well to coat.
3. Tear lettuce into bite-sized pieces. Divide lettuce among four shallow bowls (or dinner plates). Divide tomatoes and pepper among the four bowls. Quarter avocado, cut each quarter into three long slices, and divide slices among bowls.
4. Place tenders onto hot grill or broiler. Cook until well marked, 2 to 3 minutes. Turn tenders and cook through, about 2 to 3 minutes. Transfer tenders to a plate to rest for a minute.
5. Divide tenders among bowls. Drizzle remaining dressing over salads and top with chopped chives. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2007