1 1/2 T. extra-virgin olive oil
1 T. fresh lime juice
1/2 T. chopped fresh cilantro
1/8 tsp. salt
1/2 (1-lb.) head romaine lettuce, chopped (4 C.)
1 medium tomato, diced
1/2 medium cucumber, peeled, seeded, and sliced
1/2 lb. cooked chicken breasts, shredded
1/2 avocado, pitted, peeled, and sliced
Freshly ground black pepper

Whisk together oil, lime juice, cilantro, salt, and a pinch or two of pepper in a small mixing bowl. Combine lettuce, tomato, and cucumber in a large mixing bowl. Toss with half of the dressing and season to taste with salt and pepper; divide among 2 plates. Toss chicken with 1/2 T. of the remaining dressing and divide among salads. Top with avocado slices, drizzle with remaining dressing, and serve.

Yield: 2 servings
Calories: 380
Fat: 21g
Fiber: 5g