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Steps
1
In small bowl, beat all dressing ingredients with wire whisk until blended. Cover; refrigerate while preparing salad.
2
On 1 large platter or 2 medium platters, arrange cheese, tomatoes, chicken strips, corn and jicama in rows, leaving room at end for row of avocados.
3
Just before serving, remove pits from avocados, peel and chop. In small bowl, mix avocados and lime juice; toss to coat. Arrange avocados on platter. Serve dressing on the side.
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In this salad, corn, jicama and Mexican cheese blend replace the hard-boiled eggs, scallions, watercress, lettuce and Cheddar cheese of the classic cobb salad.
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