Southwestern Cobb Salad
Put a southwestern spin on the traditional Cobb salad with this platter of inviting ingredients. Family members or dinner guests can make their salads just the way they like them.
- 1/4 cup milk
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon Southwestern Seasoning Mix
- 1 pound boneless, skinless chicken breasts (about 3-4)
- Salt and ground black pepper
- 1 teaspoon 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 package (10 ounces) torn romaine lettuce (8 cups)
- 1/4 small red onion, cut into thin wedges
- 6 slices bacon, crisply cooked and cut up (optional)
For dressing, pour milk into Measure, Mix, & Pour®. Add mayonnaise, sour cream, lime juice and seasoning mix; mix until well blended. Refrigerate at least 1 hour to allow flavors to blend.
Meanwhile, for salad, season chicken breasts with salt and black pepper. Heat oil in (10-in.) Skillet over medium heat. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in the center. Remove chicken from skillet; cool slightly. Cut chicken diagonally into thin strips using Chef's Knife. Wrap tightly and refrigerate until ready to assemble salad.
Prepare hard-cooked eggs as directed in Cook's Tip. Slice eggs using Egg Slicer Plus®. Cut avocado in half; remove pit and peel. Cut avocado into 1/2-inch cubes and dice bell pepper. Drain and rinse beans in small Stainless Mesh Colander.
Place lettuce in serving bowl. Slice onion into thin wedges; toss with lettuce. Arrange remaining salad ingredients in rows on Oval Platter. To serve, top lettuce with salad ingredients using Bamboo Salad Tongs. Drizzle with dressing.
- 6 servings
Nutrients per serving:
Calories 350, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 170 mg, Carbohydrate 15 g, Protein 26 g, Sodium 360 mg, Fiber 7 g
U.S. Diabetic exchanges per serving:
1/2 starch, 4 meat, 2 fat (1/2 carb)
To prepare hard-cooked eggs, place eggs in (1.5-qt.) Saucepan. Cover with water about 1 inch above eggs. Bring water to a boil. Remove saucepan from heat. Cover and let stand 20 minutes. Immediately run cold water into pan to cool eggs. Peel shells.
Toss cubed avocado with a little fresh lime juice to prevent it from turning brown.