Dinner: Big Ole Salad w/ Perdue Chicken Breast & Fire Roasted Corn

Sometimes I forget how much I enjoy salad.  A plain salad is fine for me as long as there’s a yummy dressing or feta cheese for it.  But I find I enjoy salad a lot more than I add additional “toppings” to it. This dinner really went hand-in-hand with this weeks Weight Watchers topic – salads!  Salads don’t have to be boring, salads can really house anything you want to put on them – vegetables, fruits, proteins, dressings.  You name it; it can probably go on a salad in some way shape or form (and it’ll be delicious).
We had some of the Purdue Perfect Portions Boneless Skinless Chicken Breasts in Italian season defrosting.  I really enjoy that chicken because I don’t have to measure out 3 ounces – each cutlet is perfectly portioned so I can grab a chicken breast, put it on my salad and I don’t have to think about it or weigh it out.  Anyway, initially I was making a salad to have on the side, alongside some fire roasted corn and potato – but then said “why not just make a big ole salad.” So that’s exactly what I did.
My salad consisted of the basic romaine lettuce, cherry tomatoes, red onion, and cucumber.  I paired it with 1/3 cup fire roasted corn (1 points plus values, or a full serving 2/3 cups is 3 points plus) and topped it with the grilled Perdue chicken breast (3 points plus values) which I sliced up.  I then topped it with some honey mustard dressing. The whole salad was only 5 points plus values, incredibly filling and above all delicious.  The fire roasted corn gave the salad a bold interesting kick, which really brought everything together and made it unique.
Certainly delicious and anything BUT boring!
QUESTION:
What do you do to jazz up your salads?