2 C chopped romaine lettuce
1/2 avocado, cubed
1/4 red onion, chopped
1/4 C chopped palm hearts
Toss it all and top with grilled chicken breast if desired. Dressing is unnecessary as the avocado adds just the right amount of creaminess.
This recipe was inspired by a salad I had from the Cleveland Park Alero in Washington DC.