southwestern cobb salad

Recipe from Cooking Light

For a quick no-cook meal, substitute diced rotisserie chicken or leftover turkey breast, use pre-cooked bacon you can just zap in the microwave, and you can even buy pico de gallo.
Vinaigrette:
3 Tbs white wine vinegar

1 tsp honey

3/4 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp ground red pepper

2 tablespoons canola oil

Salad:

3 slices bacon,cooked and crumbled.

cooking spray

8 oz skinless, boneless turkey or chicken breast cut into 1/2 inch pieces

1/4 tsp salt

8 cups torn romaine lettuce

1/2 C pico de gallo

1/2 C diced avocado

1/2 C (2 oz) crumbled queso fresco (feta makes a good sub, or shredded pepperjack)

1/4 C chopped green onions

1 (15oz) can black beans, rinsed and drained

To prepare vinaigrette, combine all ingredients in a medium bowl and whisk to combine, or place in a jar and shake. Set aside.
To prepare salad, heat a skillet to medium high heat. Spray with cooking spray. Sprinkle turkey or chicken with salt and add to pan. Saute until done, about 4 minutes.
Arrange 2 C lettuce on each of 4 plates and divide ingredients among them. If you want to be specific, each serving should have about: 2 teaspoons bacon, 5 tablespoons turkey or chicken, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans.
Drizzle vinaigrette evenly over salads. Serves 4.

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easy chicken-bacon-ranch

ingredients-

Chicken breasts

Ranch dressing

Bacon

Cheese

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directions-

Preheat oven 400

Place chicken breasts in sprayed baking pan, cover in ranch, wrap bacon around them. 

Bake for 30 mins, or until chicken is cooked

Remove dish from oven and cover chicken in cheese, put back in the oven for an additional 5 mins, or until cheese is melted to your satisfaction.