Southwestern Cobb with Creamy Chipotle Dressing
A hearty Southwestern Cobb Salad with chicken, eggs, black beans, charred corn, avocado and a creamy homemade chipotle dressing.
Equipment
- blender or small food processor
- cast iron pan or grill
Ingredients
Dressing (makes about a quarter cup extra, depending on preference)
- 1 cup plain yogurt
- 2 limes juiced (about 4 tablespoons)
- 1 chipotle in adobo pepper
- 1 garlic clove grated
- Sea salt to taste
- Freshly cracked black pepper to taste
Salad:
- 2 jammy eggs
- ½ pound cooked Berbere chicken or rotisserie chicken
- 2 ears yellow corn shucked
- ½ cup black beans cooked
- 1 roasted red pepper thinly sliced (from a jar)
- ¼ cup green onions thinly sliced
- 1 avocado diced
- 4 cups of romaine lettuce washed and chopped into bite size pieces
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Make the Dressing: In a blender or minichopper, combine 1 cup plain yogurt, juice of 2 limes, 1 chipotle in adobo pepper and 1 grated garlic clove. Season with sea salt and freshly cracked black pepper to taste and refrigerate until needed. The recipe does make about a ⅓ cup extra, depending on preference.
- Prep the Salad: Cover 2 eggs with cold water and bring to a boil. Remove from the heat and cover with a lid. Set a timer for 8 minutes. Prepare the other salad ingredients while you wait, then drain the hot water and fill the pot with ice water. Immediately start peeling the eggs, using a thin metal spoon to separate the shell from the egg. Return peeled eggs to the ice water to continue cooling until all the eggs are peeled. Once chilled, store in the refrigerator until ready to use.
- Cube half a pound of cooked Berbere or rotisserie chicken.
- Heat a large cast iron skillet on high heat. Place 2 ears of corn in the dry pan, and roast on all sides until slightly charred, about 6 minutes. Once cool, cut the kernels off the cob.
- On a large platter, spread the 4 cups of romaine lettuce. Garnish with the roasted corn kernels, ½ cup cooked black beans, 1 thinly sliced roasted red pepper, ¼ cup thinly sliced green onions, 2 jammy eggs cut in half and half a pound of cooked chicken.
- When ready to serve, add 1 diced avocado and drizzle with the creamy chipotle dressing. I recommend starting with ⅔’rds of a cup and then adding more as desired. Season with sea salt and freshly cracked black pepper to taste. Any leftover dressing can be stored for up to 4 days. Check serving suggestions for other ways to use it.