To make the dressing, puree all of the dressing ingredients in a blender or food processor until smooth.
Toss the corn and red pepper in a small bowl; set aside. Toss the tomato, cucumber and onion in a separate bowl; set aside.
Make a bed of arugula or watercress on a large platter. Top 1/3 of the greens with the corn mixture.
Place the tomato and cucumber next to the corn, covering another 1/3 of the greens. Cover the remaining greens with the sliced chicken; top the chicken with crumbled bacon. Drizzle half the dressing over top, and scatter the diced avocado overall. Serve the remaining dressing on the side.
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 59 (34%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 21.4mg||7 %|
|Sodium 24mg||1 %|
|Potassium 421.1mg||11 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 12.9g|
|Protein 12.6g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 176
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