Southwest Cobb Salad
Crispy lettuce drizzled with honey-lime dressing and topped with rows of refried beans, spiced chicken, olives, cucumbers, tomatoes, and tortilla chips.
Serving size: 1 salad
Instructions
| Ingredient |
Quantity |
Instructions |
| Santiago® Refried Beans |
1 1/2 bag
|
Place refried beans in steamtable pan. Stir in water; cover. Hold at least 25 minutes. Stir before serving. |
| Water, boiling |
3 qt.
|
|
| Chicken, cooked, diced |
8 lb.
|
Toss next 2 ingredients together; reserve. |
| Green chiles, diced, drained |
2 #2.5 can
|
|
| Lime juice |
2 1/4 lb.
|
Combine next 3 ingredients. |
| Honey |
3/4 cup
|
|
| Red pepper, ground |
1 tsp.
|
|
| Vegetable oil |
3 cup
|
Gradually beat in oil. Add salt to taste. |
| Salt |
|
|
| Iceberg lettuce, shredded |
7 lb.
|
Toss lettuce with dressing; reserve. |
| Tortilla chips |
6 lb.
|
For each serving, place 1 cup lettuce on dinner plate. Arrange bean mixture, chicken mixture, and remaining ingredients in rows on top of lettuce. |
| Olives, ripe, sliced, drained |
6 1/4 cup
|
|
| Cucumber, quartered lengthwise, sliced |
1 1/2 lb.
|
|
| Tomatoes, quartered |
4 lb.
|
|
Nutritional Information Per Serving
| Calories — 707 |
Protein — 33.3 |
Fat — 37.1 g |
| Carbs — 62.6 g |
Iron — 4.0 mg |
Sodium — 873 mg |
| Potassium — 504 mg |
Zinc — 1.7 mg |
Vitamin A — 328 IU |
| Riboflavin — 0.22 mg |
Niacin — 9.5 mg |
Calcium — 133 mg |
| Cholesterol — 61.2 mg |
Vitamin B6 — 0.71 mg |
Vitamin B12 — 0.25 ug |
| Thiamine — 0.17 mg |
Phosphorus — 305 mg |
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