Cut chicken into 2×1/2-inch strips. Spray large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook and stir 5 minutes or until no longer pink in center. Remove from skillet.
Divide spinach, lettuce, grapefruit, onion, cheese and chicken among 4 salad plates. Combine citrus blend concentrate and Italian dressing in small bowl; drizzle over salads.
Calories: 218 calories, Carbohydrates: 4 g, Protein: 23 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 55 mg, Sodium: 361 mg, Fiber: 3 g
Exchanges per serving: 1 Fruit, 2 Vegetable, 2 1/2 Meat.
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