Melissa's Corporate Chefs

Southwestern Cobb Salad with Pasilla-Cilantro Dressing

Name: Southwestern Cobb Salad with Pasilla-Cilantro Dressing
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 4 cups salad greens (equal parts chopped Romaine and Green Leaf Lettuce); 2 ounces Cotija cheese, grated; 6 ounces canned black beans, rinsed and drained; 1/2 cup roasted sweet corn; 3 ounces chiles - red and green chiles, roasted; 2 ounces Jack cheese, cubed 0.25''; 1/2 cup fried tortilla strips; 1/2 organic avocado - diced; 1 pound chicken breast, boneless and skinless; 1/4 teaspoon cumin; 1/4 teaspoon Hatch Chile Powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons salad oil; 2 tablespoons lime juice; 2 teaspoons Chile Powder; 1 cup Cilantro; 2 tablespoons lemon juice; 2 tablespoons red wine vinegar; 12 ounces vegetable oil; 1/2 teaspoon salt; 1/8 teaspoon pepper; 4 each dried Pasilla chiles

Rated 5.0 stars by 1 users

Servings

2 - 4 servings

Prep Time

30 minutes

Cook Time

10 minutes

Author:

Melissa's Corporate Chefs

Ingredients

4 cups salad greens (equal parts chopped Romaine and Green Leaf Lettuce)
2 ounces Cotija cheese, grated
6 ounces canned black beans, rinsed and drained
1/2 cup roasted sweet corn
3 ounces chiles - red and green chiles, roasted
2 ounces Jack cheese, cubed 0.25''
1/2 cup fried tortilla strips
1/2 organic avocado - diced
1 pound chicken breast, boneless and skinless
1/4 teaspoon cumin
1/4 teaspoon Hatch Chile Powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons salad oil

Pasilla-Cilantro Dressing

2 tablespoons lime juice
2 teaspoons Chile Powder
1 cup Cilantro
2 tablespoons lemon juice
2 tablespoons red wine vinegar
12 ounces vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
4 each dried Pasilla chiles

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Directions

Mix cumin, chile powder, salt and pepper together and spread evenly over both sides of chicken breast.
Add salad oil to a sauté pan and heat over a medium heat.
Sauté chicken on both sides until lightly brown and fully cooked (about 4 to 5 minutes per side). Remove from pan and allow chicken to cool. Dice into 0.25''cubes.
Arrange remaining ingredients over the top of the salad greens along with the chicken.
Top with tortilla strips. Serve with Pasilla-Cilantro dressing.

Pasilla-Cilantro Dressing

Combine all ingredients, except the vegetable oil, in a blender and process until smooth about 30 seconds).
While blender is running, slowly add vegetable oil in a thin stream through center opening of the lid until fully incorporated (this will take approximately 30 to 45 seconds).
Adjust seasoning to taste. Refrigerate dressing until needed.

Recipe Note

Food Preparation Tip (Preparing Dried Chiles):

Dried Chiles require a little preparation in order to make them usable in a recipe. First, wash chiles and cut off the stem. Slit the chiles lengthwise and remove the seeds and veins. Preheat a griddle or small saucepan over a medium heat. Roast the chiles on both sides very lightly. Ensure not to burn them as this will produce an acrid taste. Next, allow the chiles to soak in hot water for 20 to 30 minutes. Drain chiles and then grind into a paste. Pass them through a wire mesh strainer to remove any bits of skin.

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Filed in: Cobb Salad, dried pasilla peppers, Fire Roasted Sweet Red Bell Peppers, Green Hatch Chile Powder Shakers, Green Leaf Lettuce, lemon juice, lime juice, organic avocado, Organic Leaf Lettuce, Organic Romaine Hearts, Red Hatch Chile Powder Shakers, roasted sweet corn, Salad, Southwestern Cobb Salad with Pasilla-Cilantro Dressing

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Southwestern Cobb Salad with Pasilla-Cilantro Dressing