Here's a great recipe from "Cooking Light" magazine.
1 1/2 pounds skinless, boneless chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
8 cups mixed greens (I used romaine)
1 cup halved cherry tomatoes or diced roma tomatoes
1/3 cup diced peeled avocado
2 tablespoons sliced green onions
1/3 cup fat-free Italian dressing
2 tablespoons crumbled blue cheese
1 bacon slice, cooked and crumbled
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices.
Put greens in a bowl. Drizzle with dressing. Top with chicken, cheese, tomatoes, avocado, onion, and bacon.
We both really liked it. There were plenty of leftovers, so I've been having it for lunch this week. Yum!