8 Cups Romaine Lettuce
1 Cup Cherry Tomatoes, cut in half
1/2 Cup[ Corn
1 1/2 Cooked Chicken Breasts, shredded
2 Ripe Avocados, sliced
1/2 Cup Feta Cheese, crumbled
1/4 Cup Pine Nuts, toasted
DRESSING:
3 Tbsp. White Wine Vinegar
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Dijon Mustard
Sea Salt to taste
Fresh Ground Black Pepper to taste
Tear lettuce in bite size pieces and place in extra large bowl. Add remaining ingredients in order given.
In a small mixing bowl, whisk together the dressing ingredients. Pour dressing over the salad and toss to coat evenly. Serve on cold plates. Enjoy!