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Name: Cobb Salad with Chipotle Black Bean Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: For the Chipotle Black Bean Vinaigrette dressing:; 15 oz black beans drained and rinsed; 2 cloves garlic halved; 1 canned chipotle pepper; 1/2 cup spicy salsa; 1/4 cup apple cider vinegar; 1/4 cup hot water; Kosher salt to taste*; 1/4 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; For the salad:; 15 oz corn kernels drained; 2 canned roasted red bell peppers diced; 2 large, ripe tomatoes stem removed and cut in small pieces; 1 cucumber peeled and seeded and cut in small dices; 1/2 medium red onion finely chopped; 2 bunches arugula or watercress, stems removed, washed and dried; 12 ounces roasted chicken breast thinly sliced, rotisserie or freshly made, skinless; 2 strips bacon cooked until crisp and crumbled; 1 avocado peeled pitted and diced

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INGREDIENTS

For the Chipotle Black Bean Vinaigrette dressing:
15 oz black beans ; drained and rinsed
2 cloves garlic ; halved
1 canned chipotle pepper
1/2 cup spicy salsa
1/4 cup apple cider vinegar
1/4 cup hot water
Kosher salt ; to taste*
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
For the salad:
15 oz corn kernels ; drained
2 canned roasted red bell peppers ; diced
2 large, ripe tomatoes ; stem removed and cut in small pieces
1 cucumber ; peeled and seeded and cut in small dices
1/2 medium red onion ; finely chopped
2 bunches arugula ; or watercress, stems removed, washed and dried
12 ounces roasted chicken breast ; thinly sliced, rotisserie or freshly made, skinless
2 strips bacon ; cooked until crisp and crumbled
1 avocado ; peeled pitted and diced

Servings

INSTRUCTIONS

To make the dressing, puree all of the dressing ingredients in a blender or food processor until smooth.

Toss the corn and red pepper in a small bowl; set aside. Toss the tomato, cucumber and onion in a separate bowl; set aside.

Make a bed of arugula or watercress on a large platter. Top 1/3 of the greens with the corn mixture.

Place the tomato and cucumber next to the corn, covering another 1/3 of the greens. Cover the remaining greens with the sliced chicken; top the chicken with crumbled bacon. Drizzle half the dressing over top, and scatter the diced avocado overall. Serve the remaining dressing on the side.

NOTES

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Cobb Salad with Chipotle Black Bean Vinaigrette

For the Chipotle Black Bean Vinaigrette dressing:
15 oz black beans drained and rinsed
2 cloves garlic halved
1 canned chipotle pepper
1/2 cup spicy salsa
1/4 cup apple cider vinegar
1/4 cup hot water
 Kosher salt to taste*
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
 For the salad:
15 oz corn kernels drained
2 canned roasted red bell peppers diced
2 large, ripe tomatoes stem removed and cut in small pieces
1 cucumber peeled and seeded and cut in small dices
1/2 medium red onion finely chopped
2 bunches arugula or watercress, stems removed, washed and dried
12 ounces roasted chicken breast thinly sliced, rotisserie or freshly made, skinless
2 strips bacon cooked until crisp and crumbled
1 avocado peeled pitted and diced

To make the dressing, puree all of the dressing ingredients in a blender or food processor until smooth.

Toss the corn and red pepper in a small bowl; set aside. Toss the tomato, cucumber and onion in a separate bowl; set aside.

Make a bed of arugula or watercress on a large platter. Top 1/3 of the greens with the corn mixture.
Place the tomato and cucumber next to the corn, covering another 1/3 of the greens. Cover the remaining greens with the sliced chicken; top the chicken with crumbled bacon. Drizzle half the dressing over top, and scatter the diced avocado overall. Serve the remaining dressing on the side.

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Nutrition

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Serving Size: 1 Serving (159g)
Recipe Makes: 12 Servings

Calories: 176
Calories from Fat: 59 (34%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1.1g
Cholesterol 21.4mg		7 %
Sodium 24mg		1 %
Potassium 421.1mg		11 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 12.9g
Protein 12.6g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 176

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