Season chicken with salt and pepper; grill 12 minutes or until done. Let cool slightly; cut into strips.
2.
Prepare pasta according to package directions; drain and rinse with cold water.
3.
In glass cruet, mix salad dressing according to package directions using half white vinegar and half balsamic vinegar.
4.
In large wooden salad bowl, combine lettuce, romaine, cucumber, pepper, and tomatoes. Add pasta and grilled chicken. Shake about half cruet of dressing onto salad; toss. Top salad with a couple of handfuls of dried cranberries and sunflower seeds. Serve with garlic croutons.
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By
jennmessina
