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Cobb Salad with Chili-Lime Dressing

Spice up dinner tonight with a hearty salad that's got something in it for everyone! I made this cobb salad recipe for a party, and it was a huge hit. Hot sauce gives it a little kick, while cilantro and avocado cool things off. —Mary Meek, Toledo, Ohio
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

Ingredients

  • 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 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

Directions

  • 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.
Nutrition Facts
1-1/2 cups: 240 calories, 13g fat (6g saturated fat), 45mg cholesterol, 530mg sodium, 16g carbohydrate (3g sugars, 6g fiber), 16g protein.

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