Thursday, August 5, 2010

Southwestern Cobb Salad

This salad has some interesting "salsas", that seem fairly similar, but trust me, follow the recipe and you won't be dissapointed. It was sooo good, tasted like a restaurant salad, and the leftovers were so easy to reassemble. I served this with my fav. chiz's ranch dressing. Oh, and I used less onion than called for, but please use at least a little bit, it adds so much.

Chicken Marinade:
1/4 c. freshly squeezed lime juice (2-3 limes)
1/4 c. olive oil
1/4 c. soy sauce
1/2 t. ground cumin
1/2 t. crushed red pepper flakes
3-4 boneless skinless chkn. breasts

Black Bean Salsa:
1 15-oz. can black beans
1/2 sweet onion, diced
1/4 c cilantro, chopped
1 T olive oil

Yellow Pepper Salsa:
1 yellow pepper, seeded and diced
1 tomato, seeded and coarsely chopped
1/2 sweet onion diced
1 can olives, chopped

Avocado Salsa:
2 ripe avocados, peeled and cut into 1/2 " pieces
juice of 2 limes
1/4 c cilantro, chopped
1/2 t. cumin
1/4 t. cayenne pepper

Boiled eggs
bacon slices (i didn't use, didn't miss it at all)
1 head romaine lettuce

For chicken marinade, combine ingredients and pour over chicken in ziploc bag. Refridgerate for at least an hour, or overnight is better.
Grill till done. (i used a george foreman, but would LOVE to have a grill to use)

In medium bowl, combine the yellow pepper, tomatoe, olives, and 1/2 of the sweet onion. Season with salt and pepper and set aside.

In another bowl, combine the black beans, 1/4 c cilantro and onion. Drizzle with 1 T olive oil and season with salt and pepper. Set aside.

In another bowl(don't worry, almost done with bowls!)combine avocado, cilantro, lime juice, cayenne, and cumin. Season with salt and pepper. Set aside.

On a large platter arrange the salad, placing the ingredients in rows. I served individually, so I could save leftovers, cuz it made a lot. :)

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