Tex-mex Cobb Salad: Part Ii

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon mexican oregano
• 1 garlic clove, finely minced
• 1 head romaine lettuce or 1 head mixed greens, rinsed, patted dry
• 8 cherry tomatoes, quartered
• 2 cups boneless skinless chicken, cut into bite-size chunks
• 1 (15 -19 ounce) can black beans, drained
• 2 small cucumbers, peeled, seeded and thinly sliced
• 1/2 cup roasted corn
• 1 avocado, peeled, pitted and thinly sliced
• 3/4 cup cotija cheese
• lime slice
• cilantro
• minced jalapeno (or chili pepper of your choice)
• minced bacon, slices

Recipe

• 1 prepare dressing by combining all the ingredients. whisk well. set aside.
• 2 prepare the avocado and after cutting into slices, drizzle with some lime juice to prevent browning.
• 3 (if using romaine lettuce, cut into 1/2" strips.) place the lettuce into a large serving bowl. arrange the cotija cheese, chicken, beans, and the remaining vegetables, except for the avocado, in rows over the lettuce.
• 4 just before serving toss the salad with dressing. place the avocados around the inner rim of the salad bowl. garnish with lime slices and cilantro sprigs. serve immediately.
• 5 note: you can also layer the salad mixture in a trifle bowl for a colorful presentation.