Marinate 3 oz. boneless, skinless chicken breast in a mixture of 2 T. lime juice, 1 tsp. olive oil, and 1 tsp. minced cilantro. Grill or broil. Slice chicken breast into 1/4 inch thick strips. Prepare salad using 1 C. fresh spinach leaves, 1 C. romaine leaves, 1 chopped scallion, and 1/4 C. cut up artichoke hearts. Toss with 2 T. fat-free Italian salad dressing and top with sliced chicken.