Southwest Cobb Salad with Chipotle Ranch

I love salads at restaurants, but I always feel like salads I make at home fall flat. This was as good as any restaurant salad and cost as much to feed the whole family for two nights as I would have paid for one salad!

Salad Ingredients

2 pkg. (10 oz. each) mixed baby salad greens

2 large Chicken Breasts, grilled and cut

4 hard-boiled eggs, chopped

1 can (15 oz.) black beans, rinsed

1 cup Mexican Style Cheese

12 slices Bacon, cooked, crumbled (I bought the bag of crumbled bacon in the spice section)

2 small avocados, sliced

2 cups halved cherry tomatoes (I cut up roma tomatoes)

Grill chicken. Cover large platter with greens. Arrange other ingredients in rows over greens (I had all the ingredients in bowls and let each person choose toppings).

Chipotle Ranch Ingredients

1 packet ranch dressing mix

2 cups light sour cream

3 TBSB lime juice

3 TBSB pureed chipotle peppers (canned in adobo sauce) (this made the dressing good, but really hot, cut back if you don't like things very hot!)

1 tsp ground cumin

2 TBSB fresh chopped cilantro

1/4 c milk (approx.) to thin

Mix all ingredients well and chill for about an hour.