1/2 - 1 cup cooked, thinly sliced and chilled chicken breasts
1/2 small cantelope, pared, seeded and thinly sliced
1 cup shredded lettuce
1/2 medium avacado, pared and thinly sliced
dash of pepper
1 tsp lime juice
1 tsp minced cilantro
2 Tbsp mild chunky salsa*
2 Tbsp plain lowfat yogurt
Onto each of two individual plates, arrange half of the lettuce. Decoratively arrange half of the chicken, cantelope and avacado over lettuce. In small bowl combine remaining ingredients and stir to combine. Spoon over salad.
*I used a mango peach salsa this time instead of traditional salsa. It was super yummy!