Southwestern Cobb Salad with Green Goddess Dressing
INGREDIENTS
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1/4 cup freshly squeezed lime juice (2-3 limes)
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1/4 cup olive oil
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1/4 cup soy sauce
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1/2 teaspoon ground cumin
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1/2 teaspoon crushed red pepper flakes
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3-4 boneless, skinless chicken breasts
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1 (15-ounce) can black beans, rinsed and drained
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1/2 sweet onion (I used vidalia), diced
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1/4 cup cilantro, chopped
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1 tablespoon olive oil
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1 yellow pepper, seeded, and diced
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1 tomato, seeded and coarsely chopped
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1 can large olives, coarsely chopped
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1/2 sweet onion (I used vidalia), diced
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2 ripe avocados, peeled and cut into 1/2-inch pieces
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Juice of 2 limes
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1/4 cup cilantro, chopped
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1/2 teaspoon cumin
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1/4 teaspoon cayenne pepper
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4-5 large eggs
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6-8 slices thick-cut bacon (I used turkey bacon – it was delicious)
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1 medium head romaine lettuce, washed, dried and torn into 1-inch pieces
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1/2 cup mayonnaise
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1/2 cup sour cream
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2 tablespoons low-fat buttermilk
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1 tablespoon white wine vinegar
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1 teaspoon Worcestershire sauce
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1 bunch chives, coarsely chopped (about 1/4 to 1/3 cup)
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2 green onions, white and green parts, cut into thick chunks
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2 tablespoons chopped fresh cilantro
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2 tablespoons chopped fresh flat-leaf parsley
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1 teaspoon sugar
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1 teaspoon coarse or Kosher salt
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1/2 teaspoon freshly ground black pepper
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1 pinch cayenne pepper (optional)
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