Southwestern Cobb Salad Food

SOUTHWESTERN COBB SALAD

Steps:

• Cover large platter with salad greens.
• Arrange next 7 ingredients in rows over greens.
• Mix dressing and salsa until blended; drizzle over salad just before serving.

SOUTHWESTERN COBB SALAD

Steps:

• Arrange lettuce leaves on 4 plates. Arrange rows of Cheddar cheese, bacon, eggs, chicken, tomatoes, chopped avocados, and cucumber, in that order, over lettuce.
• Mash pitted avocado in a small bowl; add lemon juice and mix well. Stir ranch dressing into avocado-lemon juice mixture until dressing is smooth.
• Top salad with dressing.

SOUTHWESTERN COBB SALAD

Steps:

• Combine 1/4 cup lime juice, 1/4 cup oil, soy sauce, 1/2 teaspoon cumin, and redpepper flakes in a small bowl. Place chicken breasts in a large resealable plastic bag. Pour marinade into bag, and refrigerate at least 1 hour or overnight.
• Heat a grill or grill pan over medium-high heat. Lift chicken from bag, allowing excess marinade to drain off. Cook until grill marks appear and chicken is cooked through, about 5 minutes per side. Cool chicken completely, and cut into 1/2-inch pieces; set aside.
• Place eggs in a saucepan with cold water to cover. Bring to a boil. Cover; remove from heat. Let sit 11 minutes. Drain; rinse under cold running water until cooled. Peel and roughly chop eggs; set aside.
• Heat a skillet over medium heat. Cook bacon until crisp, and drain on paper towels. Crumble when cool; set aside.
• Place yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for chicken. Turn peppers with tongs as they char. (Alternatively, place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover immediately with plastic wrap. Let peppers sweat until cool enough to handle. Peel off blackened skin and discard. Remove seeds; chop yellow pepper into 1/2-inch pieces and poblano into 1/4-inch pieces; set aside separately.
• In a bowl, combine yellow pepper, tomato, olives, and half the chopped onion. Sprinkle with salt and pepper; set aside. In another bowl, combine poblano with avocados, 1/4 cup cilantro, lime juice, cayenne pepper (if using), and remaining 1/2 teaspoon cumin; season with salt and pepper; set aside.
• Combine black beans with remaining 1/4 cup cilantro and chopped onion. Drizzle with remaining olive oil, and season with salt and pepper; set aside.
• Arrange romaine on a platter. Arrange chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve.

SOUTHWESTERN COBB SALAD

Steps:

• Preheat grill to medium.
• Combine all dressing ingredients, cover and chill.
• Brush chicken with olive oil, season with salt and pepper. Grell 4-5 minutes per side, or until cooked through. Allow to cool 5 minutes, and slice into strips across the grain.
• Toss all salad ingredients together in a large bowl, or arrange decoratively on two plates. Drizzle with 1/2 dressing, and offer the balance at the table.

SOUTHWESTERN COBB SALAD

Steps:

• Combine chili powder, cumin, garlic and 3/4 teaspoon salt in a shallow bowl. Toss steak with seasoning, cover and refrigerate for at least 30 minutes.
• In a small mixing bowl, whisk together sour cream, milk, green onion and remaining salt. Cover and set aside.
• Heat 1 teaspoon of oil in a medium sized sauté pan over high heat. Add peppers and cook for 3-4 minutes until just tender and lightly charred. Transfer to a clean plate and set aside. Add 1 more teaspoon of oil to pan and sauté corn over medium-high heat for 2-3 minutes until golden, then transfer to a separate clean plate. Pour remaining oil into pan, and sauté seasoned steak over high heat for 3-4 minutes, stirring and turning occasionally until browned and cooked through. Transfer to a clean cutting board and chop into thin strips.
• In a large mixing bowl, toss romaine lettuce with creamy cilantro dressing. Divide onto four plates. Top each plate of lettuce with consecutive strips of poblanos, steak, corn, California Ripe Olives, beans and cotija cheese and serve immediately.

SOUTHWEST SALAD

Steps:

• Mix all salad ingredients together in large serving bowl.
• Mix all dressing ingredients together in a cup or small bowl.
• Toss with dressing or serve on the side.
• If preparing ahead of time, wait to add chips so they stay crisp.

SOUTHWESTERN COBB SALAD DRESSING

Steps:

• Puree mayonnaise and buttermilk.
• Add hot sauce, cilantro, scallion, orange zest, garlic clove, and some salt.
• Toss with romaine, diced avocado and jicama, orange segments, and cotija cheeese or whatever your heart desires.