Southwest Cobb Salad
This salad offers crispy lettuce drizzled with honey-lime dressing and topped with refried beans, chicken, tomatoes, green chiles, cucumbers and tortilla chips.
1 1/2 bag Santiago Refried Beans
3 qts. water, boiling
8 lbs. chicken, cooked, diced
2 #2.5 cans green chiles, diced, drained
2 1/4 lbs. lime juice
3/4 cup honey
1 tsp. red pepper, ground
3 cups vegetable oil
Salt to taste
7 lbs. iceberg lettuce, shredded
6 lbs. tortilla chips
2 1/4 cups ripe olives, drained, sliced
1 1/2 lbs. cucumber, quartered lengthwise, sliced
4 lbs. tomatoes, quartered
1. Place refried beans in steamtable pan. Stir in water; cover. Hold at least 25 mins. Stir before serving.
2. Toss next two ingredients together; reserve.
3. Combine next three ingredients. Gradually beat in oil. Add salt to taste. Toss lettuce with dressing; reserve.
4. For each serving, place 1 cup lettuce on plate. Arrange bean mixture, chicken mixture and remaining ingredients in rows on top of lettuce.
Recipe by Basic American Foods