Southwestern Cobb Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 2 Tbsp vegetable oil
- 1 (1-oz) pkg taco seasoning mix
- 1 (12-oz) pkg bacon, chopped
- 1 (18-oz) pkg chopped romaine lettuce
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can corn, drained
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 1 (6-count) pkg hard-cooked eggs, halved
- 3 Roma tomatoes, thinly sliced
- 2 avocados, peeled and sliced
- 1 (4-oz) pkg tri-color tortilla strips
- 1 (16-oz) bottle Ranch chipotle dressing
Instructions
- Preheat grill or grill pan to medium-high heat.
- Pound chicken to an even thickness. 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, tomatoes, avocados, and tortilla strips on a large platter; serve with dressing.
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