Smoked Chicken Bistro Salad

Yield: 12 servings.

12 Tyson? CrossFires^? Ready-to-Cook, Grill Marked Smoked Chicken Breast Filets, 5 oz., frozen
1/4 cup McCormick? Montreal Chicken? Seasoning
1 Tbsp. chile flakes, sweet, dried
as needed, vegetable oil spray
48 cups mixed baby field greens, fresh, commercially prepared
3 cups balsamic vinaigrette salad dressing, commercially prepared
1 1/2 cups radish, red, fresh, sliced
1 1/2 cups pear tomatoes, sliced into halves
1 1/2 cups avocado, sliced, 1/8"
1 1/2 cups scallions, deep bias-cut, 1/16"
24 blue cheese wedges, small
as needed, fresh-baked hearth bread

Cover chicken breast filets tightly and slack in cooler between 32°F and 36°F prior to use. Combine seasoning and sweet dried chile flakes in bowl and mix thoroughly. Season each chicken breast filet with 1/2 tsp. seasoning mixture, or combine chicken and seasoning in a bowl. Cover and chill below 40°F to hold.

To prepare single serving: Spray pan thoroughly with nonstick spray. Transfer chicken to roasting pan or sheet pan. Roast in preheated conventional oven at 425°F for 15-18 minutes, or until chicken is no longer pink. Or, roast in preheated convection oven at 375°F for 12 to 15 minutes. Remove from oven. Keep warm above 140°F.

To assemble single serving: Combine 4 cups greens and 1/4 cup dressing in bowl and toss well. Transfer to plate. Arrange 1/8 cup each of radish, tomato, avocado and scallions over top of greens. Place chicken breast over salad. Garnish with 2 small wedges of blue cheese and serve with fresh-baked hearth bread.

Photo Credit: Tyson