Southwestern Cobb Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dressing:
¼ cup milk
⅓ cup mayonnaise
⅓ cup sour cream
1 T lime juice
1 T southwestern seasoning mix
Salad:
1 pound boneless, skinless chicken breasts (3-4)
salt and pepper, to taste
1 tsp vegetable oil
3 hard-cooked eggs, sliced
1 avocado, peeled and cubed
1 large red bell pepper, seeded and diced
1 cup canned black beans, rinsed and drained
1 pkg (10 ounces( torn romaine lettuce (8 cups)
¼ small red onion, cut into thin wedges
6 slices bacon, crisply cooked and cut up
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Directions: |
Directions:For the dressing, pour milk into a container with a lid. Add mayonnaise, sour cream, lime juice, and seasoning mix; mix until well blended. Refrigerate at least 1 hour to allow flavors to blend.
For the salad, season chicken breasts with salt and black pepper. Heal oil in a 10-inch skillet over medium heat. Add chicken breasts, and cook 5-7 minutes on each side or until the chicken is no longer pink in the center. Remove chicken from skillet, cool slightly, and cut chicken diagonally into thin strips. Wrap tightly and refrigerate until ready to assemble the salad.
Prepare hard-cooked eggs. Slive using an egg slicer. Cut avocado in half, remove pit, and peel. Cut avocado into ½-inch cubes and dice bell pepper. Drain and rinse beans in a small Colander.
Place lettuce in a serving bowl. Slice onion into thin wedges; toss with lettuce. Arrange the remaining salad ingredients in rows in an oval platter. To serve, top lettuce with salad ingredients and drizzle with dressing. |
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Number Of
Servings: |
Number Of
Servings:6 |
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