Southwest Style Grilled Chicken Cobb Salad With Creamy Chipotle Vinaigrette

Ingredients

• 1/3 cup mazola corn oil
• 2 cloves garlic
• 2 teaspoons canned chipotle in adobo sauce
• 1 teaspoon spice islands ancho chile
• 1/2 teaspoon spice islands ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup half and half
• 1/4 cup spice islands cilantro
• 8 cups bite-size mixed salad greens
• 2 cups sliced grilled chicken
• 15 ounces black beans, drained and rinsed
• 1 red bell pepper, cut into strips
• 1 cup frozen corn, thawed
• 1/2 cup thinly sliced green onions
• 4 hardcooked eggs, quartered lengthwise
• 2 small avocados, sliced
• 1/4 cup red onion slivers
• 1 cup grape tomatoes, halved lengthwise
• 2 cups shredded mexican style cheese