Yesterday after making bacon, eggs, biscuits, and homemade gravy for breakfast, I decided we should have something healthy for dinner before church. So I made this salad. I must say it is in my top three favorite salads. You can’t beat anything that has cilantro, grilled lettuce, chicken, and green chiles somehow involved. Mmmmmm… The dressing is homemade and all the ingredients are fresh.
First start by combining your chili powder, paprika, cayenne, onion powder, garlic powder, salt, and pepper.
Butterfly your chicken by slicing it in half through the middle without severing the breast completely. Like this:
The open the chicken up.
This helps the chicken cook more quickly and evenly on the grill without drying out or getting too black on the outside.
Season the chicken on both sides.
Now put your sour cream, green chiles, cilantro, lime juice, milk, salt, pepper, and tobasco in your food processor.
Process until smooth.
Now, just prep your other salad ingredients.
Drain and rinse your kindney beans.
Halve your grape tomatoes.
Cook your bacon. Then chop or crumble after cooking.
Chop your avocado. I love, love, love avocado!!!
Now slice your romaine hearts lenghtwise and brush with olive oil.
Grill your chicken and your romaine hearts with the cut side down.
Once the chicken is finished and the lettuce has grill marks, remove from grill.
Let me just say that grilled lettuce is the way to go. I’m serious. I can’t even describe to you how wonderful this lettuce is. It is still crunchy, and yet has a smoky flavor. It helps put this salad over the top.
Chop your chicken.
Okay, to assemble your salad layer your lettuce, some beans, cheese, tomatoes, chicken, avocado, crumbled bacon, and dressing.
I made green chile cheddar biscuits to go with. That recipe is in an earlier post. Hope you enjoy this salad! I know we sure do
Printable version:Southwest Grilled Chicken Cobb Salad