Tuesday, May 7, 2013

Southwestern Cobb Salad With Creamy Avocado Dressing


  • 6 cups Salad Greens
  • 1 cup Cheddar Cheese, Grated
  • 1 cup Roasted Corn Kernels
  • 1 cup Roasted Red Peppers, Diced
  • 1 cup Canned Black Beans, Drained
  • 1 cup Avocados, Diced
  • 1-½ cup Cooked Chicken, Diced
  • 2 whole Avocados, Diced
  • ¼ cups Sour Cream
  • ½ cups Milk
  • 2 Tablespoons Fresh Cilantro
  • 1 whole Lime, Juiced
  • 3 cloves Garlic, Minced
  • Salt And Pepper, to taste
  • Preparation Instructions

    Lay salad greens in a large bowl or platter. Place each ingredient on top of the salad in rows.
    Place all dressing ingredients into a blender or food processor. Process until smooth and creamy.
    To roast the corn and peppers, just place the veggies on the grill or under the broiler. After a few minutes, rotate the produce so it gets charred evenly on each side.

    For the chicken, you can season it however you like. I used some garlic powder, chipotle powder and some kosher salt. I didn’t measure anything; I just sprinkled the seasoning over the chicken breasts and tossed it on the grill.
    Depending on the size of your avocados, you may need to add extra milk in order to make the dressing pourable. Just keep adding milk until you feel that the consistency is right. Be sure to adjust the salt and pepper if you feel like you need to. Take a taste to be sure.

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