Southwest style grilled chicken cobb salad with creamy chipotle vinaigrette
Enjoy a delicious Southwest-style grilled chicken cobb salad drizzled with a creamy chipotle vinaigrette. This dish is bursting with bold flavors and fresh ingredients.
Ingredients:
- 1/3 cup mazola corn oil
- 2 cloves garlic
- 2 teaspoon canned chipotle in adobo sauce
- 1 teaspoon spice islands ancho chile
- 1/2 teaspoon spice islands ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup half and half
- 1/4 cup spice islands cilantro
- 8 cup bite-size mixed salad greens
- 2 cup sliced grilled chicken
- 430g black beans, drained and rinsed
- 1 red bell pepper, cut into strips
- 4 hardcooked eggs, quartered lengthwise
- 2 small avocados, sliced
- 1/4 cup red onion slivers
- 1 cup grape tomatoes, halved lengthwise
- 1 cup frozen corn, thawed
- 1/2 cup thinly sliced green onions
- 2 cup shredded mexican style cheese
Instructions:
- Blend vinaigrette components in a food processor or blender until they form a smooth mixture. Chill the dressing in the fridge until you're ready to use it.
- Place lettuce on a big serving dish or separate plates. Line up the various salad ingredients in rows, either horizontally or diagonally, on top of the lettuce. Sprinkle with cheese and offer vinaigrette on the side or mix the salad with vinaigrette right before serving.
Summary:
- Calories: 4901 kcal
- Fat: 280 g
- Protein: 249 g
- Carbs: 374 g
- Potassium: 10936 mg
- Magnesium: 1102 mg