Southwest Style Grilled Chicken Cobb Salad with Creamy Chipotle Vinaigrette

A great way to turn leftover grilled chicken into a beautiful, better-for-you meal, this dish includes a vinaigrette made...

A great way to turn leftover grilled chicken into a beautiful, better-for-you meal, this dish includes a vinaigrette made using corn oil, which research has shown helps lower cholesterol more than extra virgin olive oil.

Notes

Substitute grilled hanger steak slices or shrimp in place of the chicken.

Ingredients

Creamy Chipotle Vinaigrette

  • 1/3 Cup Mazola Corn Oil
  • 2 cloves garlic
  • 2 Teaspoons canned chipotle in adobo sauce
  • 1 Teaspoon Spice Islands Ancho Chile
  • 1/2 Teaspoon Spice Islands Ground Cumin
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon sugar
  • 1/4 Cup half and half
  • 1/4 Cup Spice Islands Cilantro

Salad

  • 8 Cups bite-size mixed salad greens
  • 2 Cups sliced grilled chicken
  • 15 Ounces black beans, drained and rinsed
  • 1 red bell pepper, cut into strips
  • 1 Cup frozen corn, thawed
  • 1/2 Cup thinly sliced green onions
  • 4 hardcooked eggs, quartered lengthwise
  • 2 small avocados, sliced
  • 1/4 Cup red onion slivers
  • 1 Cup grape tomatoes, halved lengthwise
  • 2 Cups shredded Mexican style cheese

Directions

Creamy Chipotle Vinaigrette

Combine vinaigrette ingredients in a blender or food processor. Puree until smooth. Refrigerate dressing until ready to serve.

Salad

Arrange lettuce on a large serving platter or individual plates. Arrange each salad ingredients in horizontal or diagonal rows across the top of the lettuce. Garnish with cheese and serve with vinaigrette or toss salad with vinaigrette just prior to serving.

Grilled Chicken Shopping Tip

When buying chicken, make sure to ask for it to be placed in a separate plastic bag, to minimize the risk of cross-contamination.

Grilled Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.