1/3 cup mayonnaise
1 1/2 tablespoons milk
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 small garlic clove, minced
3/4 cup corn flake crumbs
2 boneless skinless chicken breast halves, cut into 1-inch pieces
1 romaine lettuce heart, halved lengthwise
1 tablespoon extra-virgin olive oil
1/2 avocado, sliced
1/4 cup shredded Parmesan cheese
1. Heat oven to 450ºF. Coat small rimmed baking sheet with cooking spray. Whisk dressing ingredients in small bowl; reserve 2 tablespoons.
2. Place corn flake crumbs in shallow bowl. Combine chicken with reserved 2 tablespoons dressing in medium bowl to coat. Roll chicken in crumbs, pressing lightly to coat. Arrange in single layer on baking sheet.
3. Bake 8 to 10 minutes or until lightly browned and no longer pink in center; remove chicken.
4. Brush cut-sides of romaine with oil. Place, cut-side-down, on same baking sheet. Bake 3 minutes or until slightly wilted. Arrange on serving plates. Top with avocado; drizzle with enough of the remaining dressing to lightly coat. Sprinkle with chicken and cheese.
PER SERVING: 680 calories, 49 g total fat (9.5 g saturated fat), 35.5 g protein, 26.5 g carbohydrate, 95 mg cholesterol, 810 mg sodium, 4 g fiber