Roasted red pepper chicken and avocado salad

1 med ripe avocado, peeled, pitted and sliced

1 tsp lemon juice

1 bag (10 oz) torn Romaine lettuce

2 cups shredded cooked chicken

1 med tomato, cut into wedges

1 small cucumber, sliced

1/4 med Vidalia onion, chopped

1/2 red pepper

1/2 cup light or fat-free Italian dressing

1/4 cup Parmesan cheese


Toss avocados with lemon juice in large salad bowl.  Add lettuce, chicken, tomatoes, cucumbers, and onions; mix lightly.  Add dressing, toss to coat.  Sprinkle with Parmesan cheese.  Serve immediately.


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