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    You are in: Home / Recipes / Tex-Mex Cobb Salad: Part II Recipe
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    Tex-Mex Cobb Salad: Part II

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Cookgirl's Note:

    Found this recipe in a new weekly magazine published by Good Housekeeping called Quick and Simple. I added a few ingredients to the salad that I felt enhanced the recipe, namely cheese because the original recipe surprisingly didn't call for it. What's a Cobb Salad without cheese, even a non-traditional Cobb recipe?

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    Units: US | Metric





    1. 1
      Prepare dressing by combining all the ingredients. Whisk well. Set aside.
    2. 2
      Prepare the avocado and after cutting into slices, drizzle with some lime juice to prevent browning.
    3. 3
      (If using romaine lettuce, cut into 1/2" strips.) Place the lettuce into a large serving bowl. Arrange the cotija cheese, chicken, beans, and the remaining vegetables, except for the avocado, in rows over the lettuce.
    4. 4
      Just before serving toss the salad with dressing. Place the avocados around the inner rim of the salad bowl. Garnish with lime slices and cilantro sprigs. Serve immediately.
    5. 5
      NOTE: You can also layer the salad mixture in a trifle bowl for a colorful presentation.

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    Nutritional Facts for Tex-Mex Cobb Salad: Part II

    Serving Size: 1 (368 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 392.0
    Calories from Fat 176
    Total Fat 19.6 g
    Saturated Fat 6.5 g
    Cholesterol 25.9 mg
    Sodium 451.3 mg
    Total Carbohydrate 43.6 g
    Dietary Fiber 15.3 g
    Sugars 8.7 g
    Protein 17.1 g

    The following items or measurements are not included:

    boneless skinless chicken

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