Grilled Peach Salad!

The cooler weather has finally arrived and I was able to get in some much needed grill time. I chose to do something new, something I honestly don't do enough of and that involves grilling fruit. The intense heat and smoke makes for such an intense flavor it's unreal, I highly suggest you try it. I'm sure this recipe will be a repeat as it is incredibly healthy and loaded with flavor. My little girl loved the grilled peaches and I served it with a little chicken breast, for protein, and some diced tomatoes. Also I grilled the romaine lettuce which is really quick and adds even more flavor. To grill the lettuce place the lettuce on the grill just long enough to get grill marks, were not looking to wilt the lettuce just a quick grill for looks and flavor.

From Kraft's Food & Family 2011 Summer edition
Prep 15 min. Total 23 min. Makes 10 servings.
what you need
3 fresh peaches pitted, quartered
2 Tbsp. oil
8 cups torn romaine lettuce
1/2 cup coarsely chopped Planters deluxe Whole Cashews(I omitted these as there is always a possibility of cross contamination of tree nuts and peanuts.)
6 slices Oscar Mayer Bacon, cooked, coarsely crumbled(I used turkey bacon which is a great healthy alternative)
1/2 cup Kraft Roka Blue Cheese Dressing; I used Ranch since no one in the house is big on blue cheese dressing

Make it
Heat grill to medium-high heat.
Brush peaches with oil. Grill 3 to 4 min. on each side or just until tender and heated through. Cool slightly.
Cut each peach piece in half. cover platter with lettuce; top with peaches, nuts and bacon.
Drizzle with dressing.

Fried-Chicken Salad

I have another Tot approved recipe and I so did not see that coming! My dear daughter is always so hit and miss when it comes to meat of any kind, so I prepared this recipe with the idea that I would be heating up some leftovers for her to eat, boy did she prove me wrong! She must have devoured two and half chicken strips and even ate a small amount of the romaine lettuce, of course it all had to be drowned in the Honey Mustard Dressing, but she ate it.

Ingredients
1/4 cup dry bread crumbs
14. cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound boneless skinless chicken breast, cut into thin strips
1/2 cup low-fat or nonfat buttermilk
Cooking spray
1 tablespoon olive oil
4 cups thickly sliced romaine lettuce (cut across ribs)
1 (15 ounce) can whole baby beets, drained and halved(I omitted these)
1/2 cup fat-free honey mustard dressing
1/2 cup shredded Parmesan cheese

Directions
1. Combine first 6 ingredients in a shallow dish. Combine chicken and butter-milk in a bowl; cover and marinate in refrigerator 30 minutes. Drain chicken; dredge a few strips at a time in bread-crumb mixture.
2. Coat a nonstick skillet with cooking spray. Add oil; place over medium heat until hot. Add chicken to skillet; cook 3 minutes on each side or until done.
3. Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons shredded Parmesan cheese