New Roots Organics
Organic Recipes > Main Dish > Spicy Sweet Chicken Cobb Salad



Spicy Sweet Chicken Cobb Salad (Serves 4)
courtesy of Ivy Manning, Portland based cook book writer

It’s easy to eat the rainbow with this colorful, hearty, composed salad. The dressing, a zesty riff on homemade French dressing, gets a little spice from salt-free chili powder and honey. Feel free to use a hot chili blend if you’d like to turn up the heat.

Ingredients
2 small (6-ounce) boneless, skinless chicken breasts
3 tablespoons safflower oil, divided
3 teaspoons salt-free chili powder, divided
1 pinch salt
3 tablespoons apple cider vinegar
3 tablespoons ketchup
4 teaspoons honey
9 cups romaine lettuce, chopped and lightly packed
1 slice thick-cut bacon, cooked, drained and crumbled
1/2 medium avocado, diced
1 cup canned, low-sodium black beans, drained and rinsed
1 cup fresh shaved corn off the cob (either steamed or quickly sauteed) be sure not to overcook
1 cup chopped tomatoes


Method
  1. Preheat a grill or grill pan over medium heat. Drizzle the chicken with 1 teaspoon of oil and sprinkle all over with 2 teaspoons of chili powder and the salt. Grill, flipping occasionally, until the chicken is cooked through and an instant-read thermometer registers 165°F, about 15 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes. Chop into bite-size pieces.
  2. In a small bowl, whisk together the remaining 1 teaspoon of chili powder, vinegar, ketchup and honey until smooth. Gradually whisk in the remaining oil.
  3. Divide the lettuce among 4 plates. Arrange the chicken in a line over the lettuce. Arrange the bacon, avocado, beans, corn and tomatoes in parallel lines over the lettuce. Drizzle with the dressing.






 
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