Southwestern Cobb Salad

This is a Southwestern Cobb Salad with a spicy cilantro lime vinaigrette. The dressing is really quite good, but since not everyone can handle the jalapenos, I often serve the dressing separately.

Yield:
4 to 6 servings
Category:
Salads and Dressings
Cuisine:
American

INGREDIENTS:

  • Cilantro Lime Vinaigrette
  • 2 cloves garlic minced
  • 1 tablespoon finely chopped jalapeno
  • 2 cups cilantro leaves
  • ¼ cup lime juice
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1/3 cup olive oil
  • 1 teaspoon kosher salt
  • Salad
  • 150 g. boneless chicken breasts per person
  • 1 package taco seasoning
  • 1 Heart of Romaine, cleaned and chopped
  • 1 cup black beans, drained and rinsed
  • 2 avocados, sliced
  • 16 very thin jalapeno slices, deseeded
  • ¾ cup grated Monterey Jack, feta or Cotija Cheese
  • 1 cup grape or cherry tomatoes sliced in half (multi-coloured preferred)
  • 4 slices bacon, cooked and crumbled

DIRECTIONS:

  1. Cilantro Lime Vinaigrette
    In your blender or food processor combine the garlic, jalapeno, and cilantro. Pulse this until the cilantro is finely chopped.
  2. Add in the remaining ingredients and pulse until the dressing is combined. Transfer the dressing to a container, cover, and chill until ready to use.
  3. Salad
    Sprinkle the chicken breasts with the taco seasoning evenly. Grill or saute the chicken breasts until they are cooked. Allow the chicken to cool for 5-10 minutes and cut into bite-sized pieces.
  4. Place the lettuce in a large bowl and toss with some of the Cilantro Lime Vinaigrette.
  5. Arrange all ingredients in rows on a large platter. and serve, family style

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