Southwestern Cobb Salad

This recipe comes from the awesome cooking blog Our Best Bites. Be sure to go over to their site to see some good tips and other wonderful recipes! (Everything I’ve tried has been a keeper)

Vinaigrette:
3 Tbs white wine vinegar
1 tsp honey
3/4 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp ground red pepper
2 tablespoons canola oil

Salad:
3 slices bacon,cooked and crumbled.  (Can use pre-cooked bacon)
cooking spray
8 oz skinless, boneless turkey or chicken breast cut into 1/2 inch pieces*
1/4 tsp salt
8 cups torn romaine lettuce
1/2 C pico de gallo (you can make it or buy it)
1/2 C diced avocado
1/2 C (2 oz) shredded pepperjack
1/4 C chopped green onions
1 (15oz) can black beans, rinsed and drained

To prepare vinaigrette, combine all ingredients in a medium bowl and whisk to combine, or place in a jar and shake.   Set aside.

To prepare salad, heat a skillet to medium high heat.  Spray with cooking spray.  Sprinkle turkey or chicken with salt and add to pan.  Saute until done, about 4 minutes.

Arrange 2 C lettuce on each of 4 plates and divide ingredients among them.  If you want to be specific, each serving should have about:  2 teaspoons bacon, 5 tablespoons turkey or chicken, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans.

Drizzle vinaigrette evenly over salads.  Serves 4.

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