Southwestern Cobb Salad
I love main dish salads. What a big pot of hearty soup is to fall/winter, an entree salad is to spring/summer; balanced nutritionally, colorful, flavors galore and a creative way to empty out your refrigerator. This clever cobb is made great by whatever vegetable you want to add. When I serve this I arrange the toppings in rows on top of the salad (see photo). Serve with your favorite corn tortilla chip or soft flatbread.
Southwestern Cobb Salad
- Southwestern Cobb Salad
- 1 bag mixed salad greens
- 1 pound cooked chicken seasoned with taco seasoning
- 1 (15-ounce) can low-sodium black beans, rinsed and drained
- 1/2 red bell pepper, seeded and diced
- 1 cup shredded Mexican style cheese
- 4 slices cooked bacon, crumbled
- 1 small avocado, diced (add fresh lime juice to keep green)
- 1 cup grape tomatoes halves
- 1/2 cup Cilantro Lime Ranch Dressing (recipe below)
- 1 cup buttermilk
- 1 cup light mayonnaise
- 2 tomatillos, husked and quartered
- 1 jalapeno pepper, seeded and halved
- 1 clove garlic
- 1/2 fresh lime, juiced
- 1/4 bunch fresh cilantro
- 1 packet Ranch Buttermilk Recipe dressing mix
Cilantro Lime Ranch Dressing
- Arrange salad greens on large platter. Top with remaining ingredients except for dressing. Serve dressing on the side.
- For the dressing: Place all ingredients in container of food processor or electric blender. Cover and process until well blended. Keep in refrigerator until ready to use.
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