Mexican Cobb Salad
photo by Lavender Lynn
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
DRESSING
- 158.51 ml sour cream
- 113.39 g can chopped green chilies, undrained
- 59.14 ml chopped fresh cilantro
- 29.58 ml fresh lime juice
- 2.46 ml fresh ground pepper
- 2.46 ml red pepper sauce
- 1.23 ml salt
-
SALAD
- 1419.54 ml shredded romaine lettuce
- 425.24 g can red kidney beans, drained and rinsed
- 236.59 ml shredded monterey jack cheese
- 2 large tomatoes, diced
- 354.88 ml diced cooked chicken
- 1 avocado, diced
- 59.14 ml minced red onion
- 354.88 ml diced jicama or 354.88 ml celery
- 6 slice bacon, cooked and crumbled
directions
- Combine dressing ingredients.
- Stir until blended.
- Refrigerate.
- Use a clear glass serving bowl and layer one salad ingredient at a time, from lettuce through bacon.
- Serve immediately with the dressing on the side.
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Reviews
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RECIPE SUBMITTED BY
PanNan
Needville, Texas