Recipe

Tex-mex Cobb Salad: Part Ii Recipe


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Ingredients
  • lime slices .
  • 2 tbsps fresh cilantro, sliced .
  • 1 tbsp olive oil .
  • 1 head romaine lettuce or mixed greens, rinsed, patted dry .
  • cilantro .
  • Dressing .
  • 1/4 tsp ground cumin .
  • Salad .
  • 2 small cucumbers, peeled, seeded & thinly sliced .
  • Garnishes .
  • 1/4 tsp salt .
  • minced jalapenos (or chili pepper of your choice) .
  • 1/4 c lime juice .
  • 8 cherry tomatoes, quartered .
  • 1/2 tsp Mexican oregano .
  • 1/2 c roasted corn .
  • 1 avocado, peeled, pitted & thinly sliced .
  • 3/4 c Cotija cheese .
  • 1/4 tsp fresh ground black pepper .
  • 1 garlic clove, finely minced .
  • 1 (15-19 oz) can black beans, drained .
  • minced bacon, slices .
  • 2 c boneless skinless chicken, cut into bite-size chunks .
  • 1 tsp sugar

Directions
  • Step #1 Prepare dressing by combining all the ingredients.
  • Step #2 Whisk well.
  • Step #3 Set aside.
  • Step #4 Prepare the avocado & after cutting into slices, drizzle with some lime juice to prevent browning.
  • Step #5 (If using romaine lettuce, cut into 1/2" strips.
  • Step #6 ) Place the lettuce into a large serving bowl.
  • Step #7 Arrange the cotija cheese, except for the avocado, & the remaining vegetables, chicken, beans, in rows over the lettuce.
  • Step #8 Just before serving toss the salad with dressing.
  • Step #9 Place the avocados around the inner rim of the salad bowl.
  • Step #10 Garnish with lime slices & cilantro sprigs.
  • Step #11 Serve as soon as possible.
  • Step #12 NOTE: You can also layer the salad mixture in a trifle bowl for a colorful presentation.
  • Enjoy the Tex-Mex Cobb Salad: Part II recipe

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