1 lb. frozen breaded chicken breasts or cutlets
1 large head romaine
2 c. cherry tomatoes, halved
1 c. corn kernels (canned or frozen)
1/2 c. crumbled blue cheese
1 avocado, diced
1/2 lb. bacon, cooked and chopped
Ranch dressing, for drizzling
Preheat oven to 350 degrees F. Bake chicken according to package directions. Let cool slightly, then slice.
Meanwhile, assemble salad: Arrange romaine on a serving platter and top with chicken, tomatoes, corn, blue cheese, avocados, and bacon.
Season with salt and pepper and drizzle with ranch.