|Skinless boneless chicken breast halves||16 Ounce (4 Pieces, 4 Ounces Each)|
|Cracked pepper||1⁄4 Teaspoon|
|6 inch corn tortillas||6|
|Vegetable cooking spray||1|
|Romaine lettuce head||2 , torn into bite-size pieces|
|Avocado||1 Large, cut into 1/2-inch cubes|
|Green pepper||1 Large, diced|
|Chopped tomato||3⁄4 Cup (12 tbs)|
|Purple onion||1 Small, thinly sliced|
|Chopped fresh cilantro||1⁄3 Cup (5.33 tbs)|
Place chicken in a large nonstick skillet; cover with cold water.
Add bay leaves, salt, and cracked pepper.
Bring to a boil over high heat; cover, reduce heat, and simmer 15 minutes or until done.
Remove and discard bay leaves.
Drain chicken and set aside.
Cut each tortlla into 8 wedges; place on a baking sheer that has been coated with cooking spray.
Bake at 350° for 15 minutes or until crisp, turning once.
Shred chicken into bite-size pieces.
Combine chicken, lettuce, and next 5 ingredients in a large bowl.
Pour 1/2 cup dressing over salad, and toss well.
Garnish with cilantro sprigs, if desired.