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Cut corn kernels from cobs; set kernels aside. In a small saucepan, bring 1 cup of lightly salted water to boiling. Add lima beans and simmer 15 minutes or until tender. Remove with a slotted spoon; set aside. Add corn to saucepan. Simmer 3 minutes or until tender; drain and set aside.
For dressing, in a blender, combine buttermilk, avocado, parsley, salt, onion powder, dry mustard, pepper and garlic. Cover and blend until smooth. Pour into a small pitcher.
Line a large platter or 4 serving plates with the lettuce. Arrange chicken, crumbled bacon, corn, lima beans, onion and cheese in rows on lettuce. Serve with dressing.