Grilled chicken breasts (Of your choice, look below for an easy way of preparing)
1 can Black beans, white beans or any of your choice
1 cup halved cherry tomatoes or quartered tomatoes of choice
2 cups fresh or frozen corn (thawed)
1 red bell pepper (or more!)
1 yellow or orange pepper (or more!)
3 hearts Romaine lettuce
Green onion, shallots or thinly sliced red onion
Cubed cheese of choice, Halloumi, Feta, bocconcini (About 2 cups)
1 jalapeno (to taste)
1 clove garlic
1/4 cup cilantro, loosely packed
1/4 cup sour cream
1/4 cup salsa
Juice from one lime or 2 tbsp. lime juice
1 tsp. honey (optional)
1 tsp. smoked paprika
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp cumin
½ tsp. chili
2 tbsp Olive oil
1/4 cup Milk
Corn and bean dressing
2 tablespoon lime or lemon juice
3 tbsp. olive oil
1 tsp. coarse salt
1/4 tsp. pepper
½ tsp smoked paprika
Drain beans, thaw or prepare the corn and place in separate bowls, pour over the simple corn and bean dressing over and toss to coat. Set aside.
Add all of the Avocado Dressing ingredients to a blender and blend until smooth, scraping the sides down as needed. Add hot sauce and additional salt and pepper to taste. Add additional milk to thin to desired consistency. Chill in the refrigerator for the flavors to marry.
Prepare the salad as follows, chop the Romain lettuce and spread on large pretty bowl, (Life is short, make it pretty. R.F.)
Prepare tomatoes, dice or slice the onions, drain the pepperoncini, cute the cheese and dice the peppers, spread decoratively over the romain lettuce with the beans and corn.
Lay the grilled chicken on top and pour the dressing over.
This will feed between 8 and 1 people easily.
It can be prepared ahead of time without the dressing and refrigerated.
-Easy grilled chicken breast: I like to do a quick marinade of equal parts olive oil, lemon juice, I add any seasonings I like, not the salt though. I use smoked paprika, plain paprika, any kind of paprika! I also like to use dried oregano, cumin for this salad too. I place the chicken and marinade in a large Ziploc bag, and into the fridge for however long I have. To grill or cook, I use a dry rub or spice mix and cook till tender. I slice and place over the salad and voilà!