Southwest Cobb Salad

16 Aug

I used the creamy cilantro dressing instead.  It was yummy!


Southwestern Cobb Salad Recipe from Cooking Light

For a quick no-cook meal, substitute diced rotisserie chicken or leftover turkey breast, use  pre-cooked bacon you can just zap in the microwave, and you can even buy pico de gallo.

Vinaigrette: 3 Tbs white wine vinegar 1 tsp honey 3/4 tsp ground cumin 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/4 tsp ground red pepper 2 tablespoons canola oil

Salad: 3 slices bacon,cooked and crumbled.  I use pre-cooked bacon so it’s super quick cooking spray 8 oz skinless, boneless turkey or chicken breast cut into 1/2 inch pieces* 1/4 tsp salt 8 cups torn romaine lettuce 1/2 C pico de gallo 1/2 C diced avocado 1/2 C (2 oz) crumbled queso fresco (feta makes a good sub, or shredded pepperjack) 1/4 C chopped green onions 1 (15oz) can black beans, rinsed and drained

*note that nutritional information reflects turkey breast.

To prepare vinaigrette, combine all ingredients in a medium bowl and whisk to combine, or place in a jar and shake.   Set aside.

To prepare salad, heat a skillet to medium high heat.  Spray with cooking spray.  Sprinkle turkey or chicken with salt and add to pan.  Saute until done, about 4 minutes.

Arrange 2 C lettuce on each of 4 plates and divide ingredients among them.  If you want to be specific, each serving should have about:  2 teaspoons bacon, 5 tablespoons turkey or chicken, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans.

Drizzle vinaigrette evenly over salads.  Serves 4.


Creamy dressing:


1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce


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