Grilled Chicken Mexican Cobb Salad

Grilled Chicken Mexican Cobb Salad
Serves 4
Adapted from Billy Pairsi

Ingredients Amount
For the Chicken:

  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • 1 teaspoon of paprika
  • 1 teaspoon of dry oregano
  • 1 to 1 ½ teaspoons of Kosher salt
  • 3 boneless skinless chicken breasts
  • 1 tablespoon of olive oil
For the Salad:

  • 4 seeded and small diced vine ripe tomatoes
  • ½ peeled and small diced yellow onion
  • 1 seeded and small diced jalapeño
  • juice of 1 lime
  • 2 tablespoons of chopped cilantro
  • 8 cups of packed spring mix lettuce
  • 2 thinly sliced watermelon radishes
  • 1 cup of cooked corn kernels
  • 1 thinly sliced cucumber
  • 1 cup of sliced assorted cherry tomatoes
  • 1 15-ounce can of rinsed black beans
  • 4 peeled, seeded and sliced avocados
  • 1 cup of shredded chihuahua cheese
  • 1 bag of tortilla chips
  • Kosher salt and fresh cracked pepper to taste
For the Dressing:

  • 1 cup of mayonnaise
  • ½ cup of buttermilk
  • 1 peeled and seeded avocado
  • ¾ teaspoon of onion powder
  • ¾ teaspoon of garlic powder
  • ½ teaspoon of Kosher salt
  • ½ cup of cilantro leaves
  • juice of 1 lime
  • Kosher salt and fresh cracked pepper to taste

Directions:
1. Chicken: combine all seasonings together in a small bowl and generously season the chicken breasts on all sides.
2. heat the olive oil in a large sauté pan over medium-high heat and cook the chicken on each side until golden brown and cooked through out, about 5 to 6 minutes per side. Rest the chicken and slice.
3. Pico de Gallo: In a medium size bowl mix together the diced tomatoes, onions, jalapeño, lime juice, cilantro leaves, and salt and pepper until combined and keep cool before serving.
4. Dressing: Add all ingredients to a blender and blend on high speed until smooth. keep cool before serving.
5. To Serve: In a large bowl add in the spring mix lettuce and then top off with sliced chicken, pico de gallo, radishes, cucumbers, cherry tomatoes, black beans, avocado, corn, cheese and tortilla chips. Serve the dressing on the side.