Southwest Cobb Salad
Servings
2Serving size
about 2 1/2 cups saladThis recipe can be multiplied, but once assembled, does not make very good leftovers. The ingredients may be made up to two days before and refrigerated until time to assemble and serve.
Ingredients
| 3 cup Water |
| 2 large Egg(s) |
| 1 tsp. Olive oil |
| 6 ounces Boneless, skinless chicken thighs |
| 1/4 tsp.. Ground cumin |
| 1/2 tsp.. Smoked paprika |
| 1/2 medium White onions (diced) |
| 1 medium ear Corn, sweet, yellow, raw (kernels cut from cob) |
| 1 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 1/4 cup Reduced fat buttermilk |
| 1/4 tsp. no salt added chili powder |
| 1/2 tsp.. Ground cumin |
| 1/2 tsp.. Smoked paprika |
| 1/4 tsp., leaves Dried oregano |
| 1/16 tsp. Cayenne pepper |
| 1/8 tsp. Salt |
| 1 Tbsp. Reduced fat sour cream |
| 1 to taste Black pepper |
| 10 cherry Grape or cherry tomatoes (sliced in half) |
| 6 leaf, large Boston or bibb lettuce (torn into pieces) |
Instructions
Sprinkle one side of the chicken thighs with 1/8 teaspoon chili powder. Add the chicken thighs to the hot pan seasoned side down.
Sprinkle another 1/8 teaspoon of the chili powder on top of the chicken and return the pan to the oven.
Roast for about 8 minutes and turn. Roast for another 7 to 10 minutes and remove the chicken to a plate. Chill.
Place the water in a medium sauce pan over high heat. When the water boils, add the eggs and cook for three minutes.
Remove from the heat and let the eggs stand in the hot water for 12 minutes. Run under cold water and peel. Place in the refrigerator to chill.
Place the oil in a large skillet over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the corn and cook, stirring frequently, for about 7 minutes.
Remove to a bowl and chlll.
Place 1/4 cup of the black beans, buttermilk, cumin, 1/4 teaspoon chili powder, oregano, salt and pepper in a blender or mini chopper and blend until smooth.
Chill.
When ready to serve, place the torn lettuce in the center of a plate. Slice the chicken into strips and place to one side of the plates. Divide the corn between the two plates on the other side of the plate.
Slice the tomatoes in half and place to one of the open sides of each plate.
Slice the eggs in quarters and place one sliced egg in the other quarter of each plate.
Top the lettuce with the remaining 1/2 cup beans divided between the two plates.
Top the salad with dressing and serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This recipe is a riff on traditional Cobb Salad with Southwestern flavors and ingredients mixed in. There are a lot of variations and substitutions that you can consider. Pinto beans rather than the black beans will give you a milder flavor, and of course you can take the dressing spicier with more cayenne pepper if that is to your taste.
You can easily replace the chicken with fish or shrimp, or you could use a lean cut of beef. Romaine lettuce will be nicely crispy and spinach would offer a bit of bitterness that balances the salad well.