Southwestern Cobb Salad with Avocado Ranch Dressing
Jessica Braider
This is a versatile and flavorful meal. If your kids don’t eat salad, make a separate platter for them with all the healthy and delicious ingredients, such as the corn, beans, chicken, hard-boiled eggs (make a few extra), and cheese.
1cupreduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can),drained and rinsed
1cupcooked chicken breastsliced, or use extra black beans
1/4red onion or red bell pepperfinely diced 1/2 cup
1 1/2avocadosdiced
1cupcorn kernels, fresh, frozen, or canned,
1/2cupshredded Monterey jack or cheddar cheese
3Tbsp. low fat sour cream or use plain Greek yogurt (or use any variety)
1 - 2limejuice only, 1/4 cup
1/4tsp. salt
1tsp. honey
1tsp. extra virgin olive oil
hot pepper sauce (such as Tabasco)to taste (optional)
Instructions
Hard boil the egg, if necessary, cool, and slice it.
Put the lettuce in a large serving bowl.
Top it with the eggs, beans, chicken, onions or peppers, 1 avocado (reserve 1⁄2 for the dressing), corn, and cheese.
In a medium bowl, make the dressing by whisking together the sour cream, 1/2 mashed avocado, lime juice, salt, honey, oil, and hot pepper sauce (optional).
Just before you are ready to serve it, toss the salad with about 1/2 the dressing, then add more to taste.
Notes
Do Ahead or Delegate: Cook the egg if necessary and slice and refrigerate it, chop the lettuce, slice the cooked chicken if using and refrigerate, dice the onion or bell pepper, thaw the corn if using frozen, shred the cheese if necessary and refrigerate, juice the lime, prepare and refrigerate the dressing.Scramble Flavor Booster: Use the red onion in the salad and the hot sauce in the dressing.Tip: If you have picky eaters who need a little persuading to try whatever meal you’re serving, a little additional flavor can go a long way. Consider squeezing a bit of lemon juice or sprinkling some Parmesan cheese on top for an additional flavor boost. One of my colleague Betsy’s nephews only used to eat broccoli when it had cinnamon sprinkled on it—go figure!Nutritional Information Per Serving (% based upon daily values): Calories 380, Total Fat: 19g, 29%; Saturated Fat: 5g, 25%; Cholesterol: 95mg, 32%; Sodium: 290mg, 12%; Total Carbohydrate: 33g, 11%; Dietary Fiber: 11g, 44%; Sugar: 6g; Protein: 24gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, No-Cook, Nut-Free, Picnic, Potluck/Buffet, Salads, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter