Cobb Salad with Chili-Lime Dressing
1 can (4 ounces) chopped green chilies, undrained
2/3 cup sour cream
1/4 cup fresh cilantro leaves, coarsely chopped
2 tablespoons lime juice
1/2 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1 package (10 ounces) hearts of romaine salad mix
1 can (16 ounces) kidney beans, rinsed and drained
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup chopped tomatoes
1 package (7-1/2 ounces) frozen diced cooked chicken breast, thawed
1 medium ripe avocado, peeled and cubed
1/2 cup chopped red onion
1/3 cup real bacon bits
Place the first seven ingredients in a food processor; cover and process until blended. Chill until serving.
In a large bowl, layer the salad mix, beans, cheese, tomatoes, chicken, avocado, onion and bacon bits. Drizzle with dressing.
Yield: 8 servings
~*Piper*~
http://groups.yahoo.com/group/Seasonal-Recipes/
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