Southwestern Cobb Salad: Lighter |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This recipe comes directly from Southwestern Cobb Salad by dianegrapegrower with some changes to make it less caloric. Ingredients:
1/3 cup light ranch salad dressing (your favorite brand) |
1 teaspoon hot sauce (your favorite) |
1 tablespoon cilantro, minced |
2 tablespoons fresh lime juice |
1 skinless chicken breast half |
olive oil |
salt and pepper |
3 cups romaine lettuce, chopped |
1/2 cup frozen corn, thawed |
4 green onions, chopped |
1/2 cup canned black beans, drained and rinsed thoroughly |
1/2 cup jarred roasted red pepper, diced |
1/2 cup cherry tomatoes, halved |
1/4 cup tortilla chips, crushed |
Directions:
1. Preheat grill to medium.
2. Combine all dressing ingredients, cover and chill.
3. Brush chicken with olive oil, season with salt and pepper. Grill 4-5 minutes per side, or until cooked through. Allow to cool 5 minutes, and slice into strips across the grain.
4. Toss all salad ingredients together in a large bowl, or arrange decoratively on two plates. Drizzle with 1/2 dressing, and offer the balance at the table.
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