Chicken Broccoli Tossed Salad

Description: From Taste of Home Magazine April 2006 I've not tried this yet (1/08) but want to keep this for an idea for a spring/summer meal.

Ingredients:

• 4 cups broccoli florets, fresh
• 3 cups romaine lettuce, torn
• 2 cups chicken breasts, cooked and chopped
• 1 medium apple, chopped
• 1/2 cup fat-free Italian salad dressing
• 1/4 cup pecan halves, toasted (I'll use almonds)
• 2 tablespoons golden raisins

Steps:

1. Cook broccoli by steaming (microwave or stovetop) for 5-8 minutes or until broccoli is crisp-tender.
2. Drain broccoli and rinse in cold water; then pat dry with paper towels.
3. Divide romaine lettuce among four salad plates.
4. In a bowl, combine the chicken, apple and broccoli; drizzle with dressing and toss to coat.
5. Spoon chicken mixture onto romaine.
6. Sprinkle with pecans and raisins.