* Mexican Cobb Salad
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MEXICAN COBB SALAD RECIPE

 

·         For the dressing:

  • ·         4 Tablespoons cold-pressed, unrefined extra-virgin olive oil
  • ·         2 Tablespoons red wine vinegar
  • ·         1 Tablespoon freshly squeezed lemon juice
  • ·         1 teaspoon Dijon mustard
  • ·         1 small clove garlic, minced
  • ·         ¼ teaspoon sea salt
  • ·         ¼ teaspoon freshly ground black pepper
  • ·         2 Tablespoons chopped cilantro (or more if you love it)
  • ·         2 boneless, skinless chicken breasts, about 6 ounces each*
  • ·         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
  • ·         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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