Grilled Chicken Cobb Salad with Avocado Dressing

We were having a picnic at the lake and I decided to make something light, yet healthy to bring along. This was a nice satisfying, summer meal served with a small dinner roll and fresh watermelon slices. 

serves 4 ( 7 points +)

• 1 lb. boneless, skinless chicken breasts
• salt and pepper to taste
• 2 c. grape tomatoes, halved
• 2 hard boiled eggs
• 1 cucumber, sliced
• 4 slices Oscar Mayer fully cooked bacon ( microwaved according to instructions)
• 1.5 oz. crumbled gorgonzola cheese
• 8-12 c. Romaine lettuce, torn

Dressing:

• 1/2 c. avocado
• 2 T. olive oil
• 1 tsp. crushed garlic
• salt and pepper
• 4-5 T. water

Season chicken with salt and pepper. Spray chicken with nonstick spray and then grill until chicken is no longer pink ( 5-7 minutes per side). Let chicken stand 5 minutes before slicing.

Place equal amounts of lettuce on four plates. Top with chicken and remaining ingredients.

For dressing, place avocado, oil garlic, salt and pepper in a food processor. Process until smooth. Add water, as needed to achieve desired consistency. Drizzle dressing over salad.