Cobb Salad with Chili-Lime Dressing

By carvalhohm

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 (4 ounces) shredded Monterey Jack cheese
• 1 cup chopped tomatoes
• 1 package (7-1/2 ounces) frozen diced cooked chicken breast, thawed
• 1 medium ripe California Avocado, peeled and cubed
• 1/2 cup chopped red onion
• 1/3 cup real bacon bits

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

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.

Yield: 8 servings.

1-1/2 cups with 2 tablespoons dressing equals 240 calories, 13 g fat (6 g saturated fat), 45 mg cholesterol, 530 mg sodium, 16 g carbohydrate, 6 g fiber, 16 g protein