Cobb Salad with Chili-Lime Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Spice up dinner tonight with a hearty salad that's got something in it for everyone! I made this cobb salad recipe for a party, and it was a huge hit. Hot sauce gives it a little kick, while cilantro and avocado cool things off. Ingredients:
1 can (4 ounces) chopped green chilies, undrained |
2/3 cup sour cream |
1/4 cup fresh cilantro leaves, coarsely chopped |
2 tablespoons lime juice |
1/2 teaspoon pepper |
1/4 to 1/2 teaspoon hot pepper sauce |
1/4 teaspoon salt |
1 package (10 ounces) hearts of romaine salad mix |
1 can (16 ounces) kidney beans, rinsed and drained |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup chopped tomatoes |
1 package (7-1/2 ounces) frozen diced cooked chicken breast, thawed |
1 medium ripe avocado, peeled and cubed |
1/2 cup chopped red onion |
1/3 cup real bacon bits |
Directions:
1. Place the first seven ingredients in a food processor; cover and process until blended. Chill until serving.
2. In a large bowl, layer the salad mix, beans, cheese, tomatoes, chicken, avocado, onion and bacon bits. Drizzle with dressing. Yield: 8 servings.
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