Step 1

For the Dressing: I love both of these dressings with this salad and couldn't decide which one to post - you decide which one to make. Combine ingredients with a whisk until blended and refrigerate until serving.

Step 2

For the Salad Prep: Prep all the veggies. 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 and dice bell pepper. Remove the pit from the avocado. Slice or dice for serving.For the Chicken: Brush chicken with canola/olive oil. Season with salt and pepper. Sprinkle with Southwestern seasoning or taco seasoning.

Step 3

Prepare grill and place chicken on the grates.

Step 4

Grill for 4-5 minutes on each side or until the thermometer reads 165 degrees. Remove from grill to cutting board and slice or chop depending on serving style (bowl or platter)

Step 5

Serving the salad: Bowl or PlatterIn a large serving bowl, combine all salad ingredients. Pour your choice of 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 your choice of dressing on the side.