Southwest Style Grilled Chicken Cobb Salad With Creamy Chipotle Vinaigrette

Southwest Style Grilled Chicken Cobb Salad With Creamy Chipotle Vinaigrette
3.7 from 3 ratings
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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.
Servings
0
servings
Ingredients
  • 1/3 cup mazola corn oil
  • 2 cloves garlic
  • 2 teaspoon 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
  • 8 cup bite-size mixed salad greens
  • 2 cup sliced grilled chicken
  • 15 ounce black beans, drained and rinsed
  • 1 red bell pepper, cut into strips
  • 4 hardcooked eggs, quartered lengthwise
  • 2 small avocados, sliced
  • 1/4 cup red onion slivers
  • 1 cup grape tomatoes, halved lengthwise
  • 1 cup frozen corn, thawed
  • 1/2 cup thinly sliced green onions
  • 2 cup shredded mexican style cheese
Directions
  1. Combine vinaigrette ingredients in a blender or food processor. Puree until smooth. Refrigerate dressing until ready to serve.
  2. 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.
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