Southwest Cobb Salad

I really meant to post more this month...To pay at least partly as much attention to this blog as I pay to my other two...Well regardless...I'm here...

For those who believe you should be quote- "Eating the rainbow" Whatever that is supposed to mean... can get any more literal than this Southwest Cobb Salad with Smokey Chili Lime Dressing. I mean look at the photo above!

This really is the healthy version of tasting the rainbow...Skittles aint good for you...Everybody knows that...too sweet...might give you Diabetes....Just kidding...

So check out this recipe..

INGREDIENTS:

1 1/2 cups mayonnaise ( Paleo )
1 limes ( Juice of 1 large lime )
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon yellow mustard
1 clove(s) garlic ( minced )
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1 teaspoon salt
1 tablespoon chives ( chopped )
1 tablespoon cilantro ( finely chopped )                              

For the Chicken Marinade

4 chicken breast ( large )
Olive oil,
Vinegar,
Balsamic Lime juice pinch chili flakes ( large )
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika                                   
Salt
1/2 teaspoon ground black pepper ( coarse )

For the Salad

6 romaine lettuce ( Small Romaine Hearts, chopped into bite-sized pieces )
1/2 cup cilantro ( roughly chopped )
1 red onion ( small, chopped )
1 Red Bell Pepper ( chopped )
1 Orange Bell Pepper ( chopped )
1 Yellow Bell Pepper ( chopped )
2 avocados ( pitted and sliced into 1/2\" cubes )
1/2 cup pico de gallo
1 black beans ( can, drained )


 DIRECTIONS:To make the dressing: Add all of the dressing ingredients to a blender and blend until smooth and c ombined.

Add the oil, balsamic vinegar, lime juice, chili flakes, cumin, salt, and pepper to a mixing bowl and whisk together until combined.

Add the chicken, turning until all breasts are well coated.

Cover and let sit in the refrigerator for at least one hour or overnight.

Cook chicken on a hot grill until both sides have nice grill marks and chicken is cooked through.

Let sit for 10 minutes before slicing.                             
                                   

Xtra special thanks to Megan from "My Recipe Magic" for this recipe..

Taste the rainbow....Enjoy...Eat well my friends!