The measurements (and even the actual ingredients) can be changed to fit what you have on hand, and what your family likes. I would prefer to use fresh cilantro, but all of my herbs are now "dried herbs", and the only herb that's still alive and healthy is my basil, so that's what I used. It's fine though, because I do have tomatoes in the salad.
If you go later in the afternoon to the grocery store, you can usually find a rotisserie chicken on sale that was made in the morning (or can use store-bought fried chicken instead too). I took off the wings & drumsticks (to eat as "leftovers" maybe tomorrow), and peeled off the skin ~ then used about half of the chicken meat in this salad. I think I'll use the rest of it maybe tomorrow to make a "regular" chicken salad (the type to go on sandwiches) ~ or even put it into a Taco Salad. (yes, I have one that you can search by keyword)
You'll notice that I did NOT add any cheese b/c we just eat that much cheese and it's much lighter (and healthier) without it. It's also GLUTEN-FREE (low carb), so you can have some garlic bread with the carbs you saved, if you want.
I have an ear of grilled corn on the cob in here (done with dinner on the BBQ the night before) ~ roasted peppers would also be good
No-Cook CHICKEN SALAD DINNER
iceburg lettuce ~ thinly sliced (then I cut those slices in half) ~ I used about 1/2 small head
cherry and/or grape tomatoes ~ I cut the grape tomatoes in half (mine were multi-colored)
1-2 ears corn (I grilled mine on BBQ night before), cut off husk ~ or can of corn, drained
about 1/4 to 1/2 rotisserie chicken meat, cut into bite-sized pieces
1 can small beans (whatever you like ~ pinto are good), drained
about 1/4 to 1/2 sweet white or yellow onion, thinly sliced (then cut slices in half)
1-2 avocadoes, cubed or sliced (to put on right before serving)
1-2 TB fresh cilantro ~ basil ~ or whatever you like (chopped)
other options to add in: sliced black olives ~ diced jalapeno ~ chopped bell pepper
SALAD DRESSING: Store-bought (I like a vinaigrette-based one best, but my husband really likes the Sweet Vidalia Onion Dressing. Even salsa would be ok. So, whatever you like ~ and "lite" is fine)
Put everything EXCEPT the lettuce into the bottom of your big serving bowl (you can do this several hours ahead). You can even add about 1/2 cup dressing then, and stir it all up to absorb the dressing, if you want. When you're ready to eat, add the dressing (if you haven't already) ~ then the lettuce on top ~ and gently fold until everything is mixed well. I add the avocado on top before serving. If I have fresh cilantro, then I'll put some fresh chopped cilantro on top too.