Tuesday, January 24, 2012

Southwest Cobb Salad

Yes, I eat salad, everyone!  Usually for lunch...  I rarely take the time to make a salad this nice at home, but I should do it more often.

Yield: 4 Servings

1 pkg mixed salad greens
3 grilled seasoned chicken breasts
2 hard-boiled eggs, chopped
1 can (15 oz.) black beans, rinsed
1 cup shredded cheese (I used a blend of Cheddar and Monterey Jack)
4 slices bacon, cooked and crumbled
1 avocado, sliced
1 cup cherry tomatoes

1/2 cup sour cream
1 tablespoon adobo sauce
1 tablespoon olive oil
1/4 cup lime juice
1/4 cup red salsa
1/2 tsp chili powder
Salt and pepper, to taste


Cook the bacon until crisp, drain on paper towels, and reserve.  Meanwhile, boil eggs, then remove shells and chop.  Season chicken breasts (I used a mix of salt, pepper, garlic, chili powder, cumin and coriander, about 1/8 tsp each) and grill or cook until done, then set aside.  

Chop or crumble cooled bacon, reserve.  Remove avocado from skin and chop.  To keep the avocado from turning brown, toss it with a teaspoon of lemon or lime juice, set aside.  Cut the cooked chicken into cubes, then rinse the lettuce and tomatoes, and drain/rinse black beans.  Now you are ready to assemble the salad!

Choose a plate and layer with greens.  Arrange remaining ingredients in rows over the lettuce.  Mix the dressing ingredients and season to taste.  Drizzle over salad just before serving.
Tips:   Substitute Greek yogurt for sour cream for calorie savings!

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