Southwest Style Cobb Salad with Smoky Chipotle Dressing
Serves: 8
Prep Time: 20 min
Cook Time: 20 min
Ingredients
2 lbs
chicken breast
1 cup
Chipotle Mayonnaise, homemade or store bought
10 cups
romaine lettuce, roughly chopped
6 pieces
thick cut bacon, cooked and chopped
1 cup
cherry tomatoes, halved
1 cup
corn, cooked from a cob, warmed from frozen or drained from a can
1
ripe avocado, thinly sliced
1 cup
black beans, rinsed
1 cup
pepper jack cheese, cubed
1/4 cup
fresh cilantro, roughly chopped
1/2 cup
green onions, roughly chopped
4
eggs, hard boiled, sliced in half
Smoky Chipotle Dressing
1/2 cup
Chipotle Mayonnaise
1/4 cup
olive oil
1/4 cup
cilantro, chopped
1/3 cup
fresh squeezed lime juice
1/4 tsp
freshly ground pepper
1/2 tsp
smoked paprika
1/2 tsp
cumin
2 tsp
honey
Method
In a small bowl or jar add all ingredients for the chipotle dressing, whisk until smooth and set aside. *Can be stored in an airtight container for 1 week in the refrigerator.
Heat grill on high for 10 minutes. Dredge the chicken in 1 cup chipotle mayonnaise until completely coated. Generously season with freshly ground pepper and place on hot grill.
Reduce heat to low and cook without turning for 5-8 minutes. Flip chicken and continue cooking, rotating frequently, until the internet temperature reads 165°F with an instant read thermometer. Remove from grill and set aside.
To assemble the salad, simply layer all ingredients starting with the romaine lettuce. Thinly slice the chicken breasts and lay on top. Add dressing to the salad or serve on the side and enjoy!