For croutons: cut bread, preferably whole grain, into cubes approximately 1/2-inch square. Toss with
black pepper and a little dried oregano and / or parsley. Place on a sheet pan that has been LIGHTLY
sprayed with pan release and bake in a 325-degree oven for about 10 to 15 minutes, or until golden
For the chicken: season chicken with ground cumin, paprkia, black pepper, minced garlic. Grill (or
roast in a hot oven on a sheet pan sprayed with pan release) until cooked through, (165 degrees
internal temperature for 15 seconds). Remove from heat and sprinkle with chopped fresh oregano and
cilantro. Chill chicken rapidly to below 40 degrees. Cut on the bias into thin strips.
For the peppers: remove stems and seeds, season with black pepper and grill (or roast in a hot oven
on a sheet pan sprayed with pan release) until cooked through, chill rapidly and cut into julienne.
To assemble salad: Toss chopped lettuce with dressing until combined. Place in serving bowl and top
with 3 ounces of the chicken, 1 ounce of the peppers and 1 ounce of the croutons.