Southwestern cobb salad
Instructions:
- Combine the 1 / 4 cup lime juice, 1 / 4 cup oil, soy sauce, 1 / 2 teaspoon cumin, and red pepper flakes in a small bowl. Place the chicken breasts in a large resealable plastic bag. Pour the marinade into the bag, and refrigerate at least 1 hour or overnight.
- Heat a grill or grill pan over medium-high heat. Lift the chicken from the bag, allowing the excess marinade to drain off. Cook until grill marks appear and the chicken is cooked through, about 5 minutes per side. Cool the chicken completely, and cut into 1 / 2 -inch pieces; set aside.
- Place the eggs in a saucepan with cold water to cover. Bring to a boil. Cover; remove from heat. Let sit 11 minutes. Drain; rinse under cold running water until cooled. Peel and roughly chop the eggs.
- Heat a skillet over medium heat. Cook the bacon until crisp, and drain on paper towels. Crumble when cool; set aside.
- Place the yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for the chicken. Turn the peppers with tongs as they char. (Alternatively, place the peppers on a baking pan; broil in the oven, turning as each side becomes charred.) Transfer to a large bowl; cover immediately with plastic wrap. Let the peppers sweat until cool enough to handle. Peel off the blackened skin and discard. Remove the seeds; chop the yellow pepper into 1 / 2 -inch pieces and the poblano into 1 / 4 -inch pieces; set aside separately.
- In a bowl, combine the yellow pepper, tomato, olives, and half the chopped onion. Sprinkle with salt and pepper; set aside. In another bowl, combine the poblano with the avocados, 1 / 4 cup cilantro, juice of 2 limes, cayenne pepper (if using), and remaining 1 / 2 teaspoon cumin; season with salt and pepper; set aside.
- Combine the black beans with the remaining 1 / 4 cup cilantro and chopped onion. Drizzle with the remaining 2 tablespoons olive oil, and season with salt and pepper; set aside.
- Arrange the romaine on a platter. Arrange the chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve.