Chicken Tostada Salad

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1 quart crisp romaine lettuce

4 to 6 boneless chicken breast halves

Salt and pepper to taste

Creole seasoning

Olive oil cooking spray


1 cup cooked and drained black beans

1 bunch green onions, trimmed and finely minced

1 cup diced red onion

1 cup thinly shaved and chopped red cabbage

1 cup steamed corn kernels

1 cup steamed asparagus, cut into bite-sized pieces

1 cup diced jicama

1 cup halved cherry tomatoes

1/2 cup crumbled queso fresco

4 strips bacon, fried and crumbled

1 cup minced cilantro

1 cup diced avocado

3/4 cup Honey-Mustard Dressing (see recipe)

6 tablespoons Red Chile Lime Salsa (see recipe)

Crisp tortilla strips (see note)

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