Southwestern Cobb Salad
What You Need!
2 pkg. (10 oz. each) mixed baby salad greens, about 10 cups
2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Southwestern Seasoned Chicken Breast Strips, about 3 cups
4 hard-cooked eggs, chopped
1 can (16 oz.) black beans, drained, rinsed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
12 slices OSCAR MAYER Bacon, crisply cooked, crumbled
2 small ripe avocados, peeled, sliced
2 cups halved cherry tomatoes
2/3 cup KRAFT Ranch Dressing
1/3 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
ARRANGE salad greens evenly on large serving platter. Arrange chicken, eggs, beans, cheese, bacon, avocados and tomatoes in even rows on top of greens.
MIX dressing and salsa.
DRIZZLE dressing mixture over salad. Serve immediately.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Southwestern flair is added to this classic salad that can feed a crowd. It makes enough for 14 servings.
How to Hard Cook Eggs
Sometimes referred to as hard-boiled, hard-cooked eggs are easy to prepare and aren't really "boiled." Place eggs in single layer in saucepan. Add water to completely cover eggs at least 1 inch. Bring to boil; cover. Remove from heat. Let stand 20 min; drain. Immediately run under cold water to cool.
To keep avocado from turning brown, peel, chop and toss with 1 to 2 Tbsp. lemon or lime juice just before adding to your recipe.