2 lg. chicken breasts
1 avocado
1 tomato
Romaine or curly leaf lettuce
Alfalfa sprouts
Mango Chutney Dressing

Bone and skin chicken breasts, pound and cut in half. Marinate overnight in garlic (clove), vermouth (sweet) and oil. Saute chicken breasts lightly. Cool, cut into thin strips.

Arrange chicken strips, avocado and tomato slices on a bed of green leafy lettuce. Garnish approximately. Drizzle with Mango Chutney Dressing. Enjoy!