Southwest Style Cobb Salad

With as busy as things get during this time of year, I'm always on the look out for a super easy meal. And at our house we love salads. Like this one. And this one. This one. Oh ya, and this one too. Served big and served family style.

I was looking for something that would accompany the tidbit of leftover enchilada soup, so I knew I wanted something with Mexican type flavors. You know, fragrant cilantro, tangy lime, smoky cumin, and creamy avocado. Prep work can be done a couple days in advance, so that the night you serve this up, all you pretty much have to do is assemble and ta-da! Dinner is served!!

Southwest Style Cobb Salad

Salad:
7 cups lettuce, torn into bite-size pieces
1 1/2 cups cooked chicken, chopped
12 cherry tomatoes, halved or quartered (or 1/2 cup pico de gallo would be a great substitute
1/2 cup cucumber, diced (peel it first if you prefer)
1 cup corn
1 cup black beans
1/4 cup red onion, diced
2 Tbsp cilantro, chopped
1 lime, juiced and zested
1/4 tsp cumin
Salt and pepper to taste
1 cup black olives, halved or quartered
2 avocados, peeled and diced
1/3 cup crumbled cotija cheese
1/4 cup pepper jack cheese, shredded

Dressing:
1 cup ranch dressing
1/2 cup pico de gallo (or your salsa of choice)

For the salad:
Either in a large bowl or platter, add lettuce. Top with remaining ingredients, either in rows (like I did) or tossed with the lettuce. Serve with dressing(s) of choice.

For the dressing:
Combine ranch and pico de gallo. Blend slightly with an immersion blender so there are still some chunks left.

Source: Adapted from Skinny Taste