Cobb Salad

Photo courtesy Taste of Home

   Recently we grilled some corn on the cob and a bunch of chicken tenders in a southwest dry rub - yum! I made plenty with the idea for leftovers - or so I thought. We took what was left from the children's pilfering and made a Cobb salad. I was hoping this would a quick healthy main course. However, it turned out to be a nice variation of a side salad - the kids didn't leave me much to work with. Either way, it was a good easy weeknight dinner.

Cobb Salad
1 banana pepper, chopped and seeded
1/8 cup fresh cilantro leaves, coarsely chopped
sprinkle of lime juice
pepper and salt
1/2 head of lettuce
2 ears grilled corn, kernels removed
1 can (16 ounces) kidney beans, rinsed and drained
1/2 cup shredded Monterey Jack cheese
2 medium tomatoes, chopped
4 leftover grilled chicken tenders, chopped
1/4 cup chopped onion
1/8 cup real bacon bits
*optional - 1 avocado, peeled and diced

Directions -
Tear lettuce in bowl and combine with all other ingredients, mixing well. Add some pico de gallo if you wish as dressing.  Serves 4.

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