Southwest Style Cobb Salad With Cilantro-Ranch Dressing

This is one of my favorite hearty salads ever, so we had to repost it today. I love how loaded it is, with all the different flavors and textures. The dressing is one f the best parts of this salad. It’s rich and creamy, but also nice and bright because of the cilantro and lime. This is also one of my favorite make ahead, take on the go salads. It’s completely satisfying and will definitely keep you going strong all day. Enjoy!

Ingredients:

• cilantro-ranch dressing
• ⅔ cup light mayonnaise
• ½ cup sour cream
• ¼ cup milk
• 1 ½ tablespoons lime juice
• ½ bunch cilantro, chopped
• 1 garlic clove, chopped
• 1 ½ tablespoons chives, thinly sliced
• ½ teaspoon salt
• ¼ teaspoon cracked black pepper

salad

• 2 hearts of romaine, chopped into 1 inch pieces
• 2 ½ tablespoons honey
• 2 tablespoons minced chipotles in adobe sauce
• 2 baked boneless, skinless chicken breasts, cubed into ½ inch pieces
• 15 cherry tomatoes, halved
• 1 ¼ heaping cups raw, sweet corn kernels (from 3 ears of corn)
• 2 Persian cucumbers, thinly sliced
• 5 radishes, thinly sliced
• 1 avocado, cut into 1 inch pieces
• 2 to 3 hard boiled eggs, thinly sliced
• 4 rashers cooked bacon, cut into ½-inch pieces
• 1 ¼ heaping cups Fritos
• 1 heaping cup queso fresco
• ¾ cup black beans
• 2 green onions, thinly sliced
• cracked black pepper to taste