Purple Chop Salad

Sprinkle Montreal steak seasoning over chicken breasts and roast in the oven for 1 hour at 350 degrees or until juices run clear. Cool until it can be handled easily and chop into bite-sized peices.

Sauté pancetta in a skillet over medium-high heat until crispy. Remove to a paper towel-lined plate and drain.

Drain and rinse garbanzo beans and quickly sauté in the pancetta pan until just warmed. Remove to the plate with the pancetta.

Add shredded lettuce to a large salad bowl. Add diced red onion, blue cheese (or feta) crumbles, diced avocado, and red pepper and toss together. Add chopped chicken breasts, pancetta, and garbanzo beans and toss gently to combine.

Toss individual servings with the balsamic salad dressing.

Serves 4 entree-sized salads, or 6-8 side salads. Very good with a glass of your favorite wine and a warmed sourdough roll.

Enjoy!