Southwestern Chicken Cobb Salad

Ingredients

For the Salad

• 10 c. mixed greens

• 1 c. diced tomatoes

• 1 c. shredded pepper jack cheese

• 1 c. green onions diced

• 1 large avocado diced

• 2 cobs of sweet corn

• 1 lb. chicken breasts

• 2 Tbsp. southwest seasoning

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For the Dressing (using only 1 cup of the dressing)

• 3 chipotle chilies in adobo sauce

• ¼ c. champagne vinegar

• ⅓ c. fresh lime juice

• ⅓ c. olive oil

• ¼ c. water

• 2 Tbsp honey

• ⅓ c. nonfat plain Greek yogurt

• 1 Tbsp. paprika

• 1 Tbsp. cumin

• 2 tsp. diced garlic

• 1 tsp. coriander

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Directions

• Rub the chicken breasts with the southwest seasoning and place on a sprayed skillet over high heat. Cook for 6-8 minutes until no longer pink in the center. Set aside.

• To the hot pan, add the husked sweet corn that has been sprayed with non-stick cooking spray. Cook for 6-8 minutes, rotating every couple of minutes. Remove from heat, and using a cooking mit to handle the hot corn, cut it off of the cob. After the chicken has had a few minutes to sit, cut it into ½ inch pieces.

• In a large bowl, toss the mixed greens with the dressing and layer the top with tomatoes, cheese, green onions, avocados, sweet corn, chicken and tortilla strips.

• Combine all of the ingredients in a blender and combine until smooth. Store refrigerated.