Courtesy of PureZing

Serve with Cumin Dressing. Pour dressing over the salad and serve with toasted Pita bread.

INGREDIENTS:

2 cups cooked free-range chicken; cubed
1 head Romaine lettuce
2 tomatoes; chopped
1/2 red onion, thinly sliced
3 ounces Parmesan cheese, freshly grated
1 4 ounce can mild diced green chilies
2 ounces sliced Kalamata olives
1/2 cup Jicama; julienned
1/2 cup fresh cilantro, chopped
1 avocado

DIRECTIONS:

Gently toss chicken, lettuce, tomatoes, onion, cheese, green chilies, olives, Jicama and cilantro.

Cover and refrigerate for 30 minutes while preparing dressing and rest of meal.

Just before serving, cut avocado in 1-inch pieces and gently toss with salad.