Pecan Chicken Salad

4 pecan crusted chicken breasts

4 cups field greens, chopped

2 cups corn, fresh or frozen

¼ cup Gorgonzola cheese, crumbled

12 to 16 Kalamata olives

½ cup roasted red pepper

4 teaspoons cilantro, chopped

8 lime wedges

½ cup light or regular ranch dressing

Bake chicken according to package directions.

Place chopped salad greens on plate. Lightly coat greens with ½ of the dressing.

Arrange cooked chicken, corn, cheese, olives and peppers on top of greens.

Sprinkle chopped cilantro over greens.

Top with remainder of dressing. Place lime wedges on either side of the salad.

Squeeze fresh lime juice over the salad as desired.

Makes 4 servings.