• Gather the ingredients so that you have everything close at hand on the counter or table.

Cook the Chicken and Beans

• Drain 8 oz. garbanzo beans and 8 oz. black beans in a colander.
• Using a knife and cutting board, slice 1 pound chicken tendersinto 1-2 inch chunks.
• Heat a large skillet with 3 tablespoons Extra Virgin olive oil. Cook chicken for 7-10 minutes until cooked through. Add beans and cook for 3-5 more minutes.
Time Saver Option: Slice refrigerated leftover chicken or rotisserie chicken into bite-size pieces. Place in a glass bowl. Add beans to the chicken and stir to combine. Microwave on high for 3-5 minutes until the chicken is warm.

Prepare the Vegetables

• With a second cutting board and clean chef’s knife, chop 6 whole mini sweet peppers and 1/2 cup green peppers.
• Dice 2 whole Roma tomatoes. Peel and slice 2 whole avocados.
• Grate 3/4 cup cheddar cheese with a box grater.
• Rinse and pat dry 2 heads Romaine Lettuce.

Arrange the Salad

• In a large serving bowl, tear the Romaine lettuce into bite-size pieces. Add 10 oz Baby Spinach to the bowl and toss to mix.
• Add to this the chopped sweet and bell peppers, diced tomatoes, and sliced avocado.
• Spoon the chicken and bean mixture over top and sprinkle with cheddar cheese.
• Toss the salad with your favorite salad dressing. (I used 1 cup Creamy Italian dressing.)
• Then sprinkle the salad with 1 1/2 cups Croutonsy. Or even better, make your own. See my recipe for Homemade Sourdough Croutons Here.
• Serve with your favorite snack crackers, crunch breadsticks, or flatbread. Serves 4-6.