2ouncesguacamole(I used 1 individual package of Wholly Guacamole)
To assemble to Salad
1bagleaf lettuce(I used European Blend)
1bagspring mix(I used Baby Garden Blend)
2cupscooked, shredded chicken(I used rotisserie)
¼cupsliced green onions
Place the corn, beans, bell pepper, onions, cumin, chili powder, and cilantro in a bowl. Add the olive oil and stir to combine. Add the cubed avocado, and gently stir.* Cover and refrigerate until ready to use.
Mix the ranch dressing, guacamole and cumin together in a small bowl. Cover and refrigerate until ready to use.
To assemble the Salad
Place the lettuce, cilantro, and green onions in a large bowl or on a large serving platter. Stir to combine.
Sprinkle the chicken over the lettuce, then sprinkle the salsa over the chicken.
Serve with Guacamole Ranch Dressing.
It is best to make the salsa at least one hour before before serving, so the flavors have time to mingle and get happy. I wait to add the avocado until right before serving, but feel free to add whenever it works best for you.