MEXICAN COBB SALAD RECIPE
·
For
the dressing:
- ·
4
Tablespoons cold-pressed, unrefined extra-virgin olive oil
- ·
2
Tablespoons red wine vinegar
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1
Tablespoon freshly squeezed lemon juice
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1
teaspoon Dijon mustard
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1
small clove garlic, minced
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¼
teaspoon sea salt
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¼
teaspoon freshly ground black pepper
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2
Tablespoons chopped cilantro (or more if you love it)
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2
boneless, skinless chicken breasts, about 6 ounces each*
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2
teaspoons paprika
- ·
1
teaspoon ground cumin
- ·
½
teaspoon garlic powder
- ·
½
teaspoon sea salt
- ·
freshly
ground black pepper to taste
- ·
1
head romaine lettuce, chopped
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3
ounces queso fresco, crumbled or feta
- ·
fresh
corn kernels from 2 large ear of sweet corn, about 2 cups
- ·
2
ripe but firm avocados, peeled and pitted, cut into cubes
- ·
1
pint cherry tomatoes, halved
1.
To
make the dressing, place all of the ingredients into a bowl or a screw top jar
and whisk or shake to combine, stir in cilantro. Set aside.
2.
Heat
a grill to medium. In a small bowl mix together paprika, cumin, garlic powder,
salt and pepper. Season chicken on both sides with the spice mix. Grill chicken
until cooked through, about 4-5 minutes per side. Set aside to cool, then slice
into 1” slices.
3.
Arrange
the lettuce on a large platter and drizzle with enough dressing to coat
lightly. Toss. Arrange the remaining ingredients in rows on top of the lettuce
and drizzle with the remaining dressing.
NOTES
*Pound breasts
inside of a Ziploc if they are very uneven. You can also remove the tenders and
grill separately.
Feel free to add hard boiled egg and/or cooked (nitrate-free) bacon. Serves 6. (Pamela Salzman)
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