A Breezy Summer Chicken Salad

4 servings

1 head Green Leaf Lettuce

1 cup baby carrots (chopped or sliced)

1 ripe tomato (chopped or sliced)

1 can mandarin oranges

1 cup seedless red grapes

1 ripe banana (sliced)

1/2 cup unsalted sunflower seeds

1/2 cup sliced almonds

4 chicken breast filets (grilled or baked)

Place chicken in baking dish and sprinkle lightly with Lea & Perrins Worchestershire. Bake (or grill) at 350 for 45 minutes. While chicken is baking, combine lettuce, carrots, and tomato. Slice baked or grilled chicken into strips and place on top of salad. Add fruit on top, then sprinkle with sunflower seeds and almonds. Top with low-fat or no-fat poppy seed or honey mustard dressing. ENJOY!