MEXICAN COBB SALAD

Mexican Cobb Salad image

This is an old Ladies' Home Journal recipe. It's very attractive, different from an ordinary Cobb salad, and has a bit of a "kick". Great salad to serve with a Mexican food menu.

Provided by PanNan

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2/3 cup sour cream
1 (4 ounce) can chopped green chilies, undrained
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon fresh ground pepper
1/2 teaspoon red pepper sauce
1/4 teaspoon salt
6 cups shredded romaine lettuce
1 (15 ounce) can red kidney beans, drained and rinsed
1 cup shredded monterey jack cheese
2 large tomatoes, diced
1 1/2 cups diced cooked chicken
1 avocado, diced
1/4 cup minced red onion
1 1/2 cups diced jicama or 1 1/2 cups celery
6 slices bacon, cooked and crumbled

Steps:

Combine dressing ingredients.
Stir until blended.
Refrigerate.
Use a clear glass serving bowl and layer one salad ingredient at a time, from lettuce through bacon.
Serve immediately with the dressing on the side.

Nutrition Facts : Calories 474.6, Fat 29.2, SaturatedFat 11.8, Cholesterol 69.7, Sodium 450.7, Carbohydrate 30.2, Fiber 11.3, Sugar 4.7, Protein 25.5

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