Using my Emeril Lagasse Grill pan again I took my chicken breast meat that I had marinated in low-fat buttermilk and hot sauce and grilled it up with some green bell peppers and onions.
There is something about eating chilled lettuce all chopped up into smaller pieces that I love especially when it's dressed with lemon, EVOO and salt and pepper. I added in some green onions and chopped tomatoes as well as some big hunks of fresh ripe avocado on top.
This salad is dinner. It would be great for a nice spring day....that is if we ever get one. I heard the cherry blossoms were in bloom already in D.C. We had cold rain and temps that climbed to around 50 but felt more like 36.
