Vinaigrette:
3 tbsp white wine vinegar
1 tsp honey
3/4 tsp ground cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp red pepper
2 tbsp canola oil
Salad:
4 tbsp crumbled bacon
8 oz cooked chicken cut in 1/2 in pieces
1/4 tsp salt
8 C romaine lettuce
1/2 C pico de gallo
1/2 C diced avocado
1/2 C feta or shredded pepper jack
1/4 C chopped green onions
1 can black beans drained and rinsed
To prepare vinaigrette, combine all ingredients in a medium bowl and whisk to combine. Set aside.
To prepare salad, sprinkle chicken with salt and add to pan. Saute until done, about 4 minutes.
Arrange 2 C lettuce on 4 plates and divide ingredients among them. Drizzle vinaigrette evenly over salad.
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