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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an old Ladies' Home Journal recipe. It's very attractive, different from an ordinary Cobb salad, and has a bit of a kick . Great salad to serve with a Mexican food menu. Ingredients:
2/3 cup sour cream |
1 (4 ounce) can chopped green chilies, undrained |
1/4 cup chopped fresh cilantro |
2 tablespoons fresh lime juice |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon red pepper sauce |
1/4 teaspoon salt |
6 cups shredded romaine lettuce |
1 (15 ounce) can red kidney beans, drained and rinsed |
1 cup shredded monterey jack cheese |
2 large tomatoes, diced |
1 1/2 cups diced cooked chicken |
1 avocado, diced |
1/4 cup minced red onion |
1 1/2 cups diced jicama or 1 1/2 cups celery |
6 slices bacon, cooked and crumbled |
Directions:
1. Combine dressing ingredients.
2. Stir until blended.
3. Refrigerate.
4. Use a clear glass serving bowl and layer one salad ingredient at a time, from lettuce through bacon.
5. Serve immediately with the dressing on the side.
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