Tuesday, May 31, 2011

Southwestern Cobb Salad

After looking back through my posting, I have found my blog to be full of full bodied, full flavored, and full bellied recipes. After going for a run with a friend this morning, well more of a walk, with a single lap ran at the end due to all of our chatting, I felt the need to make something lighter, yet still full of flavor. My eyes always dart towards the cobb salad on any restaurant menu, but they are always covered in bacon, cheese, fried onions, and fatty dressing. After a little research on different healthier versions of cobb salads, and a little pantry shopping of my own, I cam up with a great combination, that won't leave you feeling guilty when you go back for seconds.

Southwestern Cobb


8 oz. chicken breast
Blackening spice
Romaine lettuce
7 oz. canned corn
1 avocado, cubed
1 bunch green onions, sliced
1 tomato, cubed
6 asparagus spears, chopped
2 hard-boiled eggs, sliced

Season chicken with blackening spice. Grill or bake chicken breast, until internal temperature reaches 180 degrees.

Place chopped romaine lettuce on a platter. Arrange remaining ingredients in separate columns along the lettuce. Dress with vinaigrette just before serving.

Home-made Vinaigrette
3 tbsp Olive Oil
2 tbsp. red wine vinegar
1 tbsp. lemon juice
1 tsp. worcestire
1 tsp. dijon mustard
1.4 tsp. salt
1/4 tsp. fresh ground black pepper

Whisk together all ingredients and pour over salad. 

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