Southwestern Cobb Salad
Ingredients
- ½ lb boneless, skinless chicken breasts
- 1 Tbsp vegetable oil
- ½ (1-oz) pkg taco seasoning mix
- 6 slices bacon, chopped
- ½ (10-oz) pkg chopped romaine lettuce
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can corn, drained
- ½ cup shredded Monterey Jack cheese
- 2 hard-cooked eggs, cut in half
- 1 Roma tomato, thinly sliced
- 1 avocado, peeled and sliced
- ½ (3-oz) pkg crispy fried onions
- 1 (16-oz) bottle Ranch chipotle dressing
Instructions
- Pound chicken to an even thickness.
- Preheat grill or grill pan to medium-high heat.
- Toss chicken with oil and seasoning mix to coat.
- Grill chicken, covered with grill lid, 5 to 6 minutes per side or until done; thinly slice.
- Cook bacon in a large skillet over medium heat until crisp; drain on paper towels.
- Layer lettuce, chicken, bacon, beans, corn, cheese, eggs, tomato, avocado and fried onions on a large platter.
- Serve with desired amount of dressing.
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