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Southwestern Cobb Salad with Green Goddess Dressing stars ( ratings) Ingredients Chicken Marinade: ¼ cup freshly squeezed lime juice, 2-3 limes ¼ cup olive oil ¼ cup soy sauce ½ teaspoon ground cumin ½ teaspoon crushed red pepper flakes 3-4 boneless skinless chicken breasts Black Bean Salsa: 1 (15-ounce) can black beans, rinsed and drained ½ medium sweet onion, I used vidalia, diced ¼ cup cilantro, chopped 1 tablespoon olive oil Yellow Pepper Salsa: 1 large yellow pepper, seeded, and diced 1 medium tomato, seeded and coarsely chopped 1 can large olives, coarsely chopped ½ medium sweet onion, I used vidalia, diced Avocado Salsa: 2 ripe avocados, peeled and cut into 1/2-inch pieces Juice of 2 limes ¼ cup cilantro, chopped ½ teaspoon cumin ¼ teaspoon cayenne pepper Toppings: 4-5 large eggs 6-8 slices thick-cut bacon, I used turkey bacon – it was delicious 1 head romaine lettuce, washed, dried and torn into 1-inch pieces Green Goddess Dressing: ½ cup mayonnaise ½ cup sour cream 2 tablespoons low-fat buttermilk 1 tablespoon white wine vinegar 1 teaspoon Worcestershire sauce 1 bunch chives, coarsely chopped (about 1/4 to 1/3 cup) 2 green onions, white and green parts, cut into thick chunks 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh flat-leaf parsley 1 teaspoon sugar 1 teaspoon coarse or Kosher salt ½ teaspoon freshly ground black pepper 1 pinch cayenne pepper, optional Instructions For the chicken marinade, in a small bowl, combine the 1/4 cup lime juice, olive oil, soy sauce, 1/2 teaspoon cumin and red pepper flakes

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