Dip each of the Loma Linda® Tender Bits into the crushed corn chips until well coated.

Place on a baking sheet that has been sprayed with nonstick cooking spray.

Spray the tops of the coated Loma Linda® Tender Bits with the nonstick cooking spray and place in a 375-degree oven for 15 minutes.

Remove from oven and turn each of the Loma Linda® Tender Bits over.

Return to oven for another 15 minutes or until golden brown and crispy. Remove from oven and set aside.

To assemble salad, place 1 cup of romaine lettuce on each of 8 individual salad plates.

Sprinkle ½ cup of corn over the top and then ¼ cup of the black beans.

Add as many tomatoes and black olives as you would like and also the pickled jalapeño slices.

Place the baked Loma Linda® Tender Bits pieces around the edge, dividing them equally between the 8 individual salad plates.

Drizzle the Smoky Barbecue Vinaigrette and the Avocado Ranch Dressing over the top of each salad. Serve immediately.

For Smoky Barbecue Vinaigrette: In a small shaker or bowl, mix all ingredients until well blended.

For Avocado Ranch Dressing: Peel and remove the seed from the avocado. Mash the avocado with a fork in a small bowl until mushy.

Add the remaining ingredients and stir until well blended, adding more almond milk or soymilk if needed.

Refrigerate until ready to use.