Southwest Cobb Salad With Poblano Lime Greek Dressing

This Southwestern Cobb Salad is a delicious salad to make for family or friends. I love this recipe because it is a filling and nutritious alternative to the everyday salad. This salad is NOT BORING! It incorporates a creamy fresh dressing with smokey poblano hints that emphasizes a tex-mex twist on the usual cobb salad.

Southwest Cobb Salad With Poblano Lime Greek Dressing

Serves 4

Prep Time: 45 min

Poblano Dressing:

• 1 poblano pepper roasted

• 1 clove garlic

• 5 oz of plain greek yogurt

• 2 tablespoons of olive oil

• 1/2 tablespoon apple cider vinegar

• 1/4 teaspoon smoked paprika

• juice of two limes

• 1/4 cup fresh cilantro

• salt & pepper

I like my dressing a little on the tart side, if you want a milder dressing add these ingredients:

• 1 tsp honey

• 1 tablespoon mayo

Salad:

• 2 hearts of romaine chopped

• 1 ear of corn

• 1 avocado

• 1 cup halved baby tomatoes

• 3 pieces of bacon

• sliced red onion

• 2 hard boiled eggs sliced

• 1-2 cooked chicken breast diced

Steps

Poblano Dressing:

1. Roast the poblano pepper over a gas stove top. Rotate the pepper over the flame until completely black and blistered. Take a fork and scrape the blistered skin off of the pepper. Remove the stem and the seeds inside. Place the pepper into a food processor (can use a blender).

2. Add the garlic, Greek yogurt, olive oil , apple cider vinegar, smoked paprika, cilantro, and lime juice to the food processor. Season with salt and pepper. Blend until incorporated. Add other ingredients for a milder dressing

Salad

1. Bring a medium pot of water to boil and place two eggs into the boiling water. Set a time for 10 minutes. Take out the eggs once the time is up and let them cool.

2. Place the ear of corn (with the husk still intact!) into the microwave for 2-3 minutes.

3. Fry 3 pieces of bacon in a non-stick skillet.

4. Slice the red onion and halve the baby tomatoes. Dice leftover chicken breast and cut the corn off of the cob. Peal and slice the hardboiled eggs. Cut the bacon into smaller pieces. Dice 1 avocado.

5. Assemble the salad and toss with dressing!

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