One of my favorite salads for entertaining with family & friends at the lake. Even though it's healthy, everyone loves it! Serve it tossed in a bowl or layered on a platter! Choice of two dressings will spice it up to your liking!
1For the Dressing: I love both of these dressings with this salad & couldn't decide which one to post - you decide which one to make. Combine ingredients with a whisk until blended & refrigerate until serving.
2For the Chicken: Brush chicken with canola/olive oil. Season with salt & pepper, sprinkle with SW seasoning or taco seasoning. Grill for 4-5 minutes on each side or until thermometer reads 165 degrees. Remove from grill to cutting board & slice or chop depending on serving style (bowl or platter)
3For the Salad Prep: Twist off core on the Romaine heads. Rinse leaves and spin dry with a Salad Spinner & tear or cut into pieces.(can also use packaged torn Romaine) Slice olives & dice bell pepper. Remove pit from avocado. Slice or dice for serving.
4Serving the salad: Bowl or Platter
In a large serving BOWL, combine all salad ingredients & pour dressing over to coat or serve the dressing on the side.
PLATTER: Layer the avocado, beans, corn, chicken, bell pepper, avocado over the chopped Romaine. Serve the dressing on the side.