Place chicken breast strips in large bowl. Cover with 1/4 cup vinaigrette dressing, toss well to coat and marinate at room temperature for one-half hour. Reserve remaining dressing for salad.
TIP: Recipe courtesy of the National Chicken Council
Preheat broiler. Place pepper pieces under broiler and cook, turning, until beginning to char, about 3-4 minutes per side. Remove from broiler, cool and slice into strips.
In serving bowl, combine chicken strips, pepper strips, lettuce leaves, Gorgonzola cheese, walnuts and diced tomato. Toss very well to mix. Add additional salad dressing and toss again to coat.