To make dressing, combine buttermilk, avocado,
parsley, salt, onion powder, dry mustard, ground
pepper and garlic in a blender and process until
smooth. Pour into a small container and set aside.
Cut corn kernels from cobs; set kernels aside. In a
small saucepan, bring 1 cup of lightly salted water
to boiling. Add corn and lima beans; simmer about 5
minutes or until tender. Remove with a slotted
spoon; set aside.
Line a large platter or four serving plates with
the lettuce. Arrange chicken, crumbled bacon, corn-
lima bean mixture, onion and cheese in rows on
lettuce. Serve with dressing.
Originally Submitted
7/14/2013
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