Chicken And Bacon Chopped Salad

• 8 ounces, weight Chicken Breast, Skinless, Boneless
• 2 Tablespoons Greek Yogurt, Plain 0% Fat
• 1 teaspoon McCormick Grill Mates Molasses Bacon Seasoning
• 4 cups Romaine Lettuce, Sliced Small
• 1 cup Tomatoes, Seeded, Diced Small
• 1/2 cups Avocado, Peeled, Pitted, Diced Small
• 1/2 cups Corn Kernels
• 2 slices Bacon, Cooked And Crumbled
• Ranch Or Balsamic Vinaigrette Dressing, As Desired For Topping The Salads

1. In a shallow bowl or zip top baggie, add chicken, yogurt and the McCormick seasoning. Seal the bag and mix well. Refrigerate for at least 30 minutes up to two hours.
2. Heat the grill to medium and place chicken on the hot grill. Cook for about 8 minutes on one side and flip chicken and cook for about 5 minutes longer or until chicken is no longer pink inside. Remove chicken from the grill to a clean plate. Let the chicken cool and dice it up into tiny pieces.
3. Meanwhile, divide between two plates the romaine lettuce, tomatoes, avocado and corn. Divide the chicken between both plates and top the chicken with bacon crumbles.
4. Serve with ranch or a balsamic dressing.

chicken, greek yogurt, grill, romaine lettuce, tomatoes, avocado, corn kernels, bacon, dressing

Taken from tastykitchen.com/recipes/salads/chicken-and-bacon-chopped-salad/ (may not work)