Summer is upon us and it is hot, hot, hot! I rarely have the desire to be in the kitchen lately, so I’ve been on the lookout for easy, no-fuss dinner recipes! We recently tried this one (we adapted it from Cooking Light) and it was sooo good!
Southwestern Cobb Salad
- 8oz. skinless, boneless chicken breast, cut into pieces (for an even faster meal, you can also use rotisserie chicken. This is also a great recipe for using up leftover chicken)
- about 3 slices of bacon, cooked and crumbled
- 8 cups torn romaine lettuce (or one big bag that you find prepared at the store)
- 1/2 cup pico de gallo (fresh salsa is usually found near the bagged salads in the produce section)
- 1/2 cup diced avocado
- 1/2 cup cheese – some in our family prefer just shredded cheddar, while others are more adventurous and like feta or pepperjack
- 1 15oz. can black beans, rinsed and drained
Preparing the salad is so easy. If you haven’t cooked the chicken, just toss in a pan and saute until no longer pink. Then, toss everything together into salad bowls and enjoy!
