Southwestern Cobb Salad
Created by dianegrapegrower on July 9, 2014
- Servings: 2
- Prep Time: 15m
- Cook Time: 25m
- Recipe #13040
Ingredients
- DRESSING
- Ranch dressing (1/2 cup your favorite brand)
- 1 teaspoon hot sauce ( your favorite)
- 1 tablespoon cilantro, minced
- 2 tablespoons fresh lime juice
- SALAD
- 2 boneless skinless chicken breast halves
- 1 teaspoon oil (olive oil)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups romaine lettuce, chopped
- 1/2 cup frozen corn, thawed
- 1/2 avocado, diced
- 4 green onions, chopped
- 1/2 cup cooked black beans (canned, drained and rinsed thoroughly)
- 1/2 cup roasted red pepper, diced (jarred)
- 1/2 cup cherry tomatoes, halved
- Tortilla chips (1/2 cup crushed)
- 1/2 cup cheese, crumbled (optional - Mexican cheese)
How to Make
-
Step 1: Preheat grill to medium.
-
Step 2: Combine all dressing ingredients, cover and chill.
-
Step 3: Brush chicken with olive oil, season with salt and pepper. Grill 4-5 minutes per side, or until cooked through. Allow to cool 5 minutes, and slice into strips across the grain.
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Step 4: Toss all salad ingredients together in a large bowl, or arrange decoratively on two plates. Drizzle with 1/2 dressing, and offer the balance at the table.
Nutritional Facts
- Serving Size: 1 (693.1 g)
- Calories 693.9
- Total Fat - 19.9 g
- Saturated Fat - 6.1 g
- Cholesterol - 134.8 mg
- Sodium - 1031.6 mg
- Total Carbohydrate - 70.3 g
- Dietary Fiber - 15.6 g
- Sugars - 10.2 g
- Protein - 66.9 g
- Calcium - 422.4 mg
- Iron - 5.8 mg
- Vitamin C - 89.9 mg
- Thiamin - 0.7 mg