Tuesday, July 30, 2013

Mexican Cobb Salad with Chipotle Dressing

Why do I keep posting Mexican recipes?
Peruvian food is what I love most.
I recommend Peruvian food!
However, this salad is so good that when I made it last night,
my husband, home from a long hot day of carpentry work,
kept saying, "Wow, this is great. This food is perfect."
Nothing fancy, you just have to have a lot of ingredients on hand.

1/4 cup olive oil
1/4 c. finely chopped cilantro
1 tsp. dried marjoram, or oregano if you don't have marjoram
1 lime, juiced
2 T. white wine vinegar
1 or 2 chipotle peppers in adobo sauce, drained, seeded, finely chopped
1 tsp. kosher salt

 Whisk together all ingredients, set aside

For salad:
1 large head romaine lettuce, shredded
1/2 head iceberg lettuce, shredded
4 cups shredded cooked chicken (I use a rotisserie chicken)
1 small red onion, finely chopped
1 15-oz can black beans, drained and rinsed
1 avocado, peeled and sliced
2 or 3 plum tomatoes, quartered
1 cup cooked corn (I used two ears of fresh corn, cooked them for 4 min.- husks on- in microwave, husked them, rinsed them under cool water, and zipped them off the cob with a sharp knife).
1 lime, cut into wedges
optional: 2 T. snipped fresh chives

Arrange lettuce on a large platter.
In a large bowl, combine chicken, onion, and 1/4 cup of the chipotle dressing
Toss to coat.
Arrange chicken mixture, black beans, avocado, tomatoes and corn in rows on top of the lettuce.
Sprinkle with chives if you have them (I skipped this step).
Drizzle with remaining dressing.
Serve with lime wedges.

Serves 6-8
To make ahead: Prepare salad as directed, but toss avocado with 1 T. lime juice.
Reserve dressing till ready to serve.
Cover salad, chill for up to 4 hours.
When ready to serve, drizzle salad with dressing.

Oh so yummy. Would have been even better if I'd had avocado on hand.

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