A colorful mix of vegetables and a creamy avocado dressing give this salad a Southwestern twist on the classic Cobb salad. This salad is not only tasty, but it is also very healthy and full of protein.
Ingredients:
- 2 cups mixed salad greens
- 1 cup cooked chicken breast, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup corn kernels, cooked and cooled
- 1/2 cup black beans, canned and rinsed
- 1/4 cup red onion, finely chopped
- 1/4 cup shredded cheddar cheese
- 2 hard-boiled eggs, sliced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions:
In a large salad bowl, arrange the mixed salad greens as the base
Create rows of diced chicken, cherry tomatoes, corn, black beans, red onion, shredded cheddar cheese, hard-boiled eggs, and avocado slices over the greens
Sprinkle chopped cilantro over the top
Season with salt and pepper to taste
For the Avocado Cream Dressing: In a blender, combine 1 ripe avocado, 1/4 cup Greek yogurt, 1/4 cup lime juice, 2 tablespoons olive oil, 1 clove garlic, 1/2 teaspoon cumin, and salt and pepper to taste
Blend until smooth and creamy
Drizzle the avocado cream dressing over the salad just before serving
Toss gently to coat the salad ingredients with the dressing
Serve immediately and enjoy
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