Southwestern Cobb Salad

Adapted from Cuisine at Home. They suggest serving on quesadillas, but we like the salad on its own. Adjust the amount of hot sauce in the dressing to suit your taste.

• Ready In: 25 mins
• Serves: 2

Ingredients

• Dressing

• 1⁄2 cup  ranch dressing (your favorite brand)
• 1  teaspoon  hot sauce (your favorite)
• 1  tablespoon cilantro, minced
• 2  tablespoons fresh lime juice

• Salad

• 2  boneless skinless chicken breast halves
•  olive oil
•  salt and pepper
• 3  cups romaine lettuce, chopped
• 1⁄2 cup frozen corn, thawed
• 1⁄2 avocado, diced
• 4  green onions, chopped
• 1⁄2 cup canned black beans, drained and rinsed thoroughly
• 1⁄2 cup  jarred  roasted red pepper, diced
• 1⁄2 cup cherry tomatoes, halved
• 1⁄2 cup tortilla chips, crushed
• 1⁄2 cup  mexican cheese, crumbled (optional)

Directions

1. Preheat grill to medium.
2. Combine all dressing ingredients, cover and chill.
3. Brush chicken with olive oil, season with salt and pepper. Grell 4-5 minutes per side, or until cooked through. Allow to cool 5 minutes, and slice into strips across the grain.
4. Toss all salad ingredients together in a large bowl, or arrange decoratively on two plates. Drizzle with 1/2 dressing, and offer the balance at the table.