skinless, boneless chicken breasts,
tsp olive oil,
cups romaine lettuce, washed and torn into bit-sized pieces,
cup mushroom sliced,
cup green, red, yellow, orange peppers, sliced,
cup canned mandarin orange drained,
tsp thinly sliced almonds,
tbsp bran buds,
salt and pepper to taste.
Preheat the grill to medium-high. Brush the chicken breasts with olive oil and season with salt and pepper. Grill the chicken on both sides until it is cooked through, about 4 to 6 minutes per side depending on the thickness of the breasts. Transfer the chicken to a cutting board to cool. Slice chicken breasts into strips. Mix romaine lettuce, cucumber, mushrooms, peppers, orange slices and chicken strips together, sprinkle with almonds and bran buds and serve.