Grilled Chicken, Tomato and Baby Greens Salad with Blue Cheese

¾ pound boneless, skinless chicken breast halves

Olive oil

Salt and ground black pepper, to taste

1 (7.75 ounce) package DOLE® Extra Veggie™ with Grape Tomatoes

1 avocado, peeled and cubed

2 slices bacon, cooked, drained and crumbled

1 hard-cooked egg, peeled and chopped

¼ cup crumbled blue cheese

Bottled blue cheese dressing, to taste

Heat grill to medium-high heat.

Brush chicken with oil; season with salt and pepper, to taste. Grill 8 to 12 minutes or until no longer pink in the center (165 degrees F), turning once. Cool chicken enough to handle; slice into thin strips.

Combine salad blend, tomatoes from pouch, cooked sliced chicken, avocado, bacon, egg and blue cheese in large bowl. Toss with blue cheese dressing, to taste.