Grilled chicken salad

Marinate 1 chicken breast in 1 teaspoon of  Light Hellmann’s mayonnaise for 4-12 hours in the refrigerator (vinegar can be used instead of mayo).

Grill or bake in a 375F oven for 20 mins covered with aluminum oil, remove the oil, bake for another 7-10 minutes or until ready.

Serve with your favorite green leafy salad (romaine, lettuce, spinach, arugula, etc).  Add tomatoes, green or yellow peppers, cucumber and onions.

For dressing, sprinkle with extra virgin olive oil and vinegar, salt and pepper to taste.