Chili's Southwestern Cobb Salad
CORN AND BLACK BEAN RELISH
1 can black beans - (14 1/2 oz) - drained
1 can yellow corn - (14 1/2 oz) - drained
3/4 cup diced red bell pepper - diced
1/2 cup diced yellow onion - diced
1/3 cup fresh lemon juice
Crushed black pepper - to taste
AVOCADO RANCH DRESSING
1 cup prepared guacamole
1 1/2 cups bottled ranch dressing
PICO DE GALLO
1 medium sweet onion - chopped
3 medium tomatoes - chopped
2 jalapeño peppers - (to 4)
3 tablespoons chopped fresh cilantro - or to taste
2 tablespoons fresh lemon juice
Salt - to taste
Freshly-ground black pepper - to taste
COBB SALAD
5 prepared seasoned chicken patties - (3 oz ea)
1 package green salad mix - (16 oz)
3 medium Roma tomatoes - diced
1 package bacon - (12 oz) - fried crisp, diced
= (set aside to drain)
3 hard boiled eggs - diced
8 ounces Monterey jack and cheddar cheese mix - finely grated
1 cup Pico De Gallo - (listed above)
Chopped green onions - for the garnish
Corn And Black Bean Relish: Mix black beans, corn, red bell pepper, diced yellow
onion, and lemon juice with crushed black pepper in bowl and refrigerate for
several hours. This will let the flavors develop.
Avocado Ranch Dressing: Mix together well and place in a covered plastic
container and refrigerate, unused portion will stay fresh for several days.
Pico De Gallo: Remove seeds, stem, and finely chop jalapeño pepper. Mix all
ingredients together and refrigerate. Should be used same day.
Cobb Salad: Boil eggs and drain. Let them cool. Set aside. Fry bacon until crisp
and dice. Set aside. Fry seasoned chicken patties until crisp, drain and set
aside. Cut chicken patties into strips, 3/4-inch wide by 2 1/2 inches long,
before using.
On a large serving platter, place lettuce. Top, in strip fashion, with the
remainder of the ingredients. Cover the length of the lettuce in the order
given.
Left to Right: Lettuce, on whole platter; 1/4 to 1/3 cup shredded Colby/Jack
cheese; 1/3 cup pico de gallo; chicken patties strips, diced; 1/2 cup corn and
black bean relish mixture; 1 boiled egg, chopped; 1/4 cup crisp bacon, diced;
green onions, to taste for the garnish; avocado ranch dressing, along the side
of the salad.
This recipe yields 3 servings.
