2 boneless skinless chicken breasts

1 packet taco seasoning

1 bunch romaine lettuce

1 carton grape tomatoes

1 ripe avocado

½ red onion

1 can red kidney beans

½ cup shredded cheese

1 bottle Catalina dressing

Sprinkle taco seasoning on both sides of chicken breast and grill chicken until juices run clear.  Dice grilled chicken.

Chop lettuce, tomatoes, avocado, and onion.  Drain and rinse kidney beans.  

Toss chopped ingredients in salad bowl.  Place diced chicken on top of salad and sprinkle with shredded cheese.

Top with fat free Catalina dressing.