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| Ingredients |
| 1 Tbsp. Bertolli® Classico™ Olive Oil |
| 1/2 cup sliced portobello mushrooms |
| 1/3 cup chopped onion |
| 1 package (6 oz.) fully-cooked Southwest chicken strips* |
| 3 cups torn green leaf lettuce |
| 1/2 medium Granny Smith apple, sliced |
| 1/2 medium yellow bell pepper, sliced |
| 20 sprays Wish-Bone® Salad Spritzers® Italian Vinaigrette Dressing |
| 2 Tbsp. crumbled feta cheese |
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- In 10-inch nonstick skillet, heat Olive Oil over medium-high heat and cook mushrooms and onion, stirring frequently, 8 minutes or until vegetables are tender. Add chicken; heat through.
- On serving platter, arrange lettuce, apple and yellow pepper. Spritz with 10 sprays Wish-Bone® Salad Spritzers® Italian Vinaigrette Dressing. Top with warm chicken, then spritz with remaining Dressing and sprinkle with cheese.
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| Serves: 2 |
| Preparation Time: 15 Minutes(s) |
| Cook Time: 10 Minutes(s) |
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| Dressings that pair well with this recipe: |
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