We buy boneless, skinless chicken breasts and cook them on the gas grill -- hubby's method is cooking them slowly over low heat so they stay juicy. Then over romaine or iceberg lettuce, we add fresh raspberries, mandarin oranges, sliced almonds, tomatoes and avocado.
I have an unfortunate love of all kitchen gadgets and was compelled to buy this Chef'n Flexicado Avocado Slicer at Sur la Table a few months ago for $5.95. It works pretty well and we eat a lot of avocado -- on salads, sandwiches, burgers, etc.
Anyway, back to the salad. My favorite dressing, which is so good on this salad and everything else, is Girard's Fat Free Raspberry. Hubby makes a mix of Italian and Bleu Cheese on his. We always feel satisfied, full and righteous after having this healthy dinner. And company seems to like it as well. My father-in-law always asks us to make this when they visit.