4 (6 oz.) chicken breasts, skinned
vegetable spray
Italian seasoning
romaine lettuce head, washed and torn
1/2 c. black olive slivers
1/4 c. diced red onion
4 large Roma tomatoes, quartered
1 1/2 tsp. dijon mustard
1/3 c. white wine vinegar
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1 c. olive oil

Rinse and pat chicken breasts dry, cut the chicken into chunks. Spray a medium skillet with vegetable spray. Over medium-high heat, place chicken in skillet and sprinkle with Italian seasoning. Cook until chicken is no longer pink. In a large bowl, place romaine lettuce, olives and red onion. In a small bowl or pitcher, mix dijon mustard, white wine vinegar, Worcestershire sauce, salt, pepper and olive oil. Pour mixture over salad and toss well. Place tomato quarters around the inside edge of bowl. Serve immediately.

Serves 4 as a meal or 6 as a side salad.