12 cups packed moderately finely chopped romaine lettuce (use two 9-ounce bags cut-up romaine lettuce, chopped finer than in bag)
2 cups diced grilled chicken breast
4 Roma tomatoes, seeded and diced fine
2 medium avocados, pitted and chopped
1 cup fresh cooked OR frozen, thawed corn kernels
1/2 cup chopped crisp-cooked bacon (buy it cooked to save time)
3/4 cup small blue cheese crumbles
1 Granny Smith apple (leave skin on), chopped
Balsamic vinaigrette (recipe below)
In a large bowl, combine lettuce, chicken, tomatoes, avocado, corn, bacon, blue cheese and apples. Toss until mixed. Add amount of Balsamic Vinaigrette desired, tossing well.
Makes 3 to 4 large servings
BALSAMIC VINAIGRETTE: In a small food processor, combine 1/2 cup olive oil, 3 tablespoons balsamic vinegar, 1 generous teaspoon Dijon mustard, 1 tablespoon chopped shallots, 1 clove garlic, crushed, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Process until well blended. Makes a generous 1/2 cup dressing. If making in advance, refrigerate, covered, until serving time.