To make the lime vinaigrette:

  1. Add lime juice, white wine vinegar and cilantro to a small bowl. Pour in olive oil and whisk to emulsify.

To make the chicken:

  1. Toss the chicken tenders with the taco seasoning and saute over medium high heat for 5-7 minutes or until cooked through.

To assemble the salad:

  1. Place two cups of romaine lettuce in each bowl and top with 3 ounces of chicken tenders, ¼ cup each of quinoa, beans, corn, cherry tomatoes and cheese and ¼ of the avocado.
  2. Garnish with fresh cilantro and serve with dressing on side.