1/2 tsp each salt and freshly ground black peppercorns
1/3 cup extra-virgin olive oil
Whisk the lime juice with the honey, Dijon, cumin, salt and pepper. Slowly drizzle in the oil, while whisking constantly, until well combined. Dressing can be stored, tightly covered in the refrigerator, for up to 5 days.
Arrange the lettuce in an even layer on a large serving platter. From right to left, arrange the ingredients in rows over the lettuce: cheese, red onion, avocado, tomato, chicken, black beans and corn. Drizzle dressing over top. Serve immediately.
Add cooked and crumbled bacon to the salad for a smoky addition.
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