4 (4 ounce) skinless boneless chicken breast halves
2 cups finely shredded lettuce
1 medium red bell pepper, diced
2 tablespoons low-fat mayonnaise
2 tablespoons plain low-fat yogurt
1 tablespoon prepared horseradish
Directions
Combine the peppers and garlic powder in a small bowl
Trim
chicken and pound to an even thickness
Rub pepper mixture
evenly into chicken; cover and refrigerate 8 hours.
Rotate chicken in the Flat Standard Basket for 20 minutes or until
the chicken is cooked through
Remove chicken; cover and
refrigerate 2 hours
Slice chicken across grain into 1/2-inch
strips
Stir together mayonnaise, yogurt and horseradish to
make dressing.
Combine lettuce and red pepper and divide evenly among four
serving plates
