Southwest Cobb Salad
This recipe is a riff on traditional Cobb Salad with Southwestern flavors and ingredients mixed in.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.
Cooking tools:
- Blender
- Food processor
- Oven
- Stove
- Skillet
- Saucepan
- Mixing bowl
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 3 cups Water
- 2 large Egg(s)
- 1 tsp. Olive oil
- 6 ounces Boneless, skinless chicken thighs
- 1/4 tsp. Ground cumin
- 1/2 tsp. Smoked paprika
- 1/2 medium White or yellow onions (diced)
- 1 medium ear Corn, sweet, yellow, raw (kernels cut from cob)
- 1 15 ounce can Canned no salt added black beans (drained and rinsed)
- 1/4 cup Reduced fat buttermilk
- 1/4 tsp. no salt added chili powder
- 1/2 tsp. Ground cumin
- 1/4 tsp., leaves Dried oregano
- 1/16 tsp. Cayenne pepper
- 1/8 tsp. Salt
- 1 Tbsp. Reduced fat sour cream
- 1 taste Black pepper
- 10 cherry Grape or cherry tomatoes (sliced in half)
- 6 leaf, large Boston or bibb lettuce (torn into pieces)
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