SOUTHWESTERN COBB SALAD
Yield 6 servings
Number Of Ingredients 20
Steps:
- 1. Combine the 1/4 lime juice, 1/4 cup oil, soy sauce, 1/2 teaspoon cumin, and red pepper in small bowl. Place the chx in a large plastic bag. Pour marinade into the bag, and refrigerate at least 1 hr. or overnight. 2.Heat grill or broiler. Cook chx about 5 minutes per side. cool completely and cut into 1/2" pieces. 3. Place the eggs in a saucepan with cold water to cover. Bring to boil. Remove from heat. Let set 11 minutes. Drain, rinse under cold water. Peel and roughly chop. 4. Heat skillet over medium heat. Cook bacon until crisp. Drain. crumble when cool. 5. Place the yellow and poblano peppers directly on burner. Char. Transfer to bowl, sweat peppers. Peel, seed, and chop into 1/2" pieces. Set aside separately. 6. Combine yellow pepper, tomato, olives, and half of onion. Sprinkle with salt & pepper. In another bowl, combine poblano, avocados, 1/4 cup cilantro, juice of 2 limes, cayenne, and remaining 1/2 teaspoon cumin. Season with salt & pepper. 7. Combine black beans with remaining 1/4 cup cilantro and chopped onion. Drizzle with 2 tablespoons oil and season with salt & pepper. 8. Arrange romaine on plates. Arrange chx, eggs, bacon, tomato, avocado, and bean mix in sections across the romaine. Drizzle with Green Goddess Dressing. Serve.
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