Southwest Grilled Chicken Salad - cooking recipe

Ingredients

1 head lettuce, torn into bite size portions
1 to 2 tomatoes, cut into wedges
4 to 6 fresh mushrooms, sliced thin
1 green pepper, diced
1 to 1 1/2 c. Cheddar or Monterey Jack cheese, shredded
6 slices bacon, crumbled
1 avocado, sliced
2 to 3 boneless, skinless chicken breasts
water chestnuts, snow peas or bean sprouts (optional)
chow mein noodles or croutons (garnish)

Preparation

Saute mushrooms and green pepper in small amount of oil until slightly browned. Set aside.
Grill chicken breasts and slice into strips.
(May add seasonings of your choice.
I like lemon pepper, onion powder, salt-free garlic-herb.)
Combine greens, mushrooms, pepper, cheese and bacon.
Lay chicken strips on top. Serve with warm poppy seed dressing.
Serves 8.