Saturday, May 2, 2015

Mexican Chicken Cobb Salad

This hearty main dish salad can be assembled ahead of time so it’s ready to serve when you need it.  In other words, it's a perfect addition to your Cinco de Mayo menu, so you'll have plenty of time for margaritas with your guests.

Prep Time:  20 minutes
Cook Time:  10 minutes
Makes 6 servings

2 avocados, diced and divided
1/3 cup plus 1 Tbsp. lime juice, divided
3 Tbsp. honey
2 Tbsp. olive oil
2 Tbsp. water
2 Tbsp. Mrs. Dash Spicy Jalapeno Seasoning Blend, divided
1-1/2 lbs. boneless, skinless chicken breasts, cut into 1-1/2 inch pieces
1 head Boston lettuce, torn into pieces
1 cup grape tomatoes, halved
1 cup black beans, rinsed and drained
1 cup frozen corn, thawed
3 hard cooked eggs, halved

Combine 1 avocado, 1/3 cup lime juice, honey, olive oil, water and 1 tablespoon Mrs. Dash Spicy Jalapeno Seasoning Blend in blender or food processor and process until smooth.

Combine remaining tablespoon lime juice and Mrs. Dash Spicy Jalapeno Seasoning Blend in medium bowl.  Add chicken and toss to coat.

Heat remaining tablespoon oil in large skillet over medium heat.  Cook chicken in 2 batches about 6 minutes or until chicken is thoroughly cooked.

Arrange lettuce, tomatoes, bean, corn, eggs and chicken on serving platter.  Serve with dressing. 

Recipe developed for Mrs. Dash

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