Cornbread Cobb Salad

• 1 (14.5-oz.) can chicken broth
• 2 skinned and boned chicken breasts
• 1 head romaine lettuce
• 1/2 (8-oz.) block Cheddar cheese, shredded
• 1 (8-oz.) container grape tomatoes, halved
• 1/2 cup sliced green onions
• 2 avocados, sliced
• 1 (8-oz.) package fully cooked bacon, crumbled

1. Bring chicken broth to a boil in a medium-size nonstick skillet over medium heat. Reduce heat, and add chicken; cover and simmer 12 minutes or until tender. Remove from heat; cool completely. Cut chicken into 1/4-inch strips. Toss with 3 Tbsp. Cilantro-Chile Dressing.
2. Cut or tear lettuce into bite-size pieces. Arrange lettuce pieces on a large serving platter; arrange chicken, cheese, tomato halves, green onions, and next 2 ingredients over lettuce. Serve with remaining Cilantro-Chile Dressing and Cornbread Croutons.

chicken broth, chicken breasts, romaine lettuce, cheddar cheese, container grape tomatoes, green onions, avocados, bacon

Taken from www.myrecipes.com/recipe/cornbread-cobb-salad (may not work)