Instructions: Put chicken in a medium saucepan and add enough water to cover by 1 inch. Bring to a simmer and cook chicken until opaque throughout about 8 minutes.

Remove from heat and let chicken cool. Cut into 1/2 nch cubes.

Cook corn and beans in salted boiling water for 3 minutes.

Drain and let cool.

Cut lettuce in half horizontally and cut core from each half.

Cut or shred info thin strips.

Peel and pit the avocado and cut into 1/2 inch cubes.

Sprinkle with lemon juice.

To assemble salad arrange a bed of lettuce on a large platter.

Arrange rows of other salad ingredients on topchicken avocado eggs tomatoes scallions corn green beans ricotta and baconalternating colours decoratively.

In a small bowl whisk all dressing ingredients together.

Drizzle over salad.

Serve immediately.

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