• 1/4 cup plus 1 tablespoon olive oil
• 12 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 packet sugar substitute
• 1 pound boneless, skinless chicken breast filets
• 1 small red or yellow bell pepper, thinly sliced
• 2 cloves garlic, finely chopped
• 1 cup quartered radishes ( about 4 ounces)
• 3 green onions, cut diagonally in 1" pieces
• 2 cups romaine lettuce, cut into bite sized pieces

1.  In a bowl, whisk together 1/4 cup olive oil, vinegar, mustard, salt, pepper and sugar substitute; set aside.

2.  Heat oven to warm setting.  Heat remaining tablespoon oil in a large nonstick skillet over medium heat.  Sprinkle chicken with salt.  Cook 5 minutes per side until golden brown and cooked through.  Thinly slice chicken; place in oven to keep warm.

3.  In same skillet, cook pepper about 5 minutes, until soft.  Add garlic and cook 1 minute more.  Stir in radishes and green onions.  Cook 5 minutes, until radishes are crisp-tender.  Mix in lettuce and chicken.  Heat through until lettuce wilts slightly.

4.  Transfer to a bowl; toss with dressing until evenly coated.  Serve immediately.

Yield: 2 servings