Southwest Chicken Salad - cooking recipe

Ingredients

1/2 c. Seven Seas Viva Italian dressing
1/2 c. Seven Seas Viva Ranch dressing
1/8 to 1/4 tsp. ground red pepper
4 (approximately 1 1/4 lb.) boneless skinless chicken breasts
1 avocado, peeled and cut into chunks
1 red pepper, cut into strips
1 1/2 qt. shredded lettuce
2 Tbsp. chopped cilantro

Preparation

Stir together dressings and ground red pepper; reserve 1/2 cup.
Pour remaining dressing mixture over chicken.
Cover; marinate in refrigerator 2 to 3 hours.
Preheat electric broiler (not necessary to preheat gas broiler).
Remove chicken from marinade, reserving marinade.
Place chicken on greased rack of broiler pan so top is 4 to 5 inches from heat.
Broil 10 minutes on each side or until tender, brushing occasionally with reserved marinade.
Cut into strips.
Arrange chicken, avocado and red pepper over lettuce on large serving platter.
Sprinkle with cilantro.
Serve with reserved dressing mixture.