Southwest Style Grilled Chicken Cobb Salad with Creamy Chipotle Vinaigrette

Ingredients

Creamy Chipotle Vinaigrette:

• 1/3 cup Mazola Corn Oil
• 2 cloves garlic
• 2 teaspoons canned chipotle in adobo sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup half and half
• 1/4 cup cilantro

Salad:

• 8 cups bite-size mixed salad greens
• 2 cups sliced, grilled chicken
• 1 can (15 ounces) black beans, drained and rinsed
• 1 red bell pepper, cut into 2-inch strips
• 1 cup frozen corn, thawed
• 1/2 cup thinly sliced green onions
• 4 hard boiled eggs, quartered lengthwise
• 2 small avocados, sliced
• 1/4 cup red onion slivers
• 1 cup grape tomatoes, halved lengthwise
• 2 cups (8 ounces) shredded Mexican style cheese

Preparation

1. Combine vinaigrette ingredients in blender or food processor. Puree until smooth. Refrigerate dressing until ready to serve.
2. Arrange lettuce on large serving platter or individual plates. Arrange each salad ingredient in horizontal or diagonal rows across top of lettuce. Garnish with cheese and serve with vinaigrette or toss salad with vinaigrette just prior to serving.
3. Recipe note: Substitute grilled hanger steak slices or shrimp in place of chicken.

Preparation Time

30 minutes

Serves

Yields 8-10 servings

Source

Mazola

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