A great way to turn leftover grilled chicken into a beautiful, better-for-you meal, this dish includes a vinaigrette made using corn oil, which research has shown helps lower cholesterol more than extra virgin olive oil.
Substitute grilled hanger steak slices or shrimp in place of the chicken.
Combine vinaigrette ingredients in a blender or food processor. Puree until smooth. Refrigerate dressing until ready to serve.
Arrange lettuce on a large serving platter or individual plates. Arrange each salad ingredients in horizontal or diagonal rows across the top of the lettuce. Garnish with cheese and serve with vinaigrette or toss salad with vinaigrette just prior to serving.