SOUTHWESTERN COBB SALAD WITH GREEN GODDESS DRESSING

Prep 5 min | Cook 5 min |Ready in 10 min

Ingredients

Salad

 12 - 16 oz. (60 g) chicken tenderloin

 1 large romaine lettuce trimmed & chopped using Salad Chopper

 1 container of cherry tomatoes, cut in half or quartered

 3 green onions, cut into ¼ inch sized pieces

 1 small avocado, sliced or cubed

 1 can black beans, rinsed & drained

 1 can kernel corn, rinsed & drained

 6-8 oz cheddar or Monterey Jack cheese, shredded using Adjustable Coarse Grater

 2-3 hard boiled eggs, sliced using Cup Slicer

Dressing – (next page)

Directions

1. Season chicken with Southwestern & Everything Taco Seasoning.

2. Cook chicken tenderloins on Grill & Griddle using Grill setting. Once pre-heated, brush with oil and cook in closed position for 2-3 minutes. Once cool, cut into ¾ to 1-inch pieces

3. While chicken is cooking, prepare dressing by combining all dressing ingredients and blend with immersion blender until smooth.

4. Add the clean chopped romaine to the On-The-Go Serving Bowl.

5. Slice tomatoes in half or quarters.

6. Using Kitchen Sheers, cut green onions.

7. Grate cheese using Adjustable Coarse Grater

8. Slice hard boiled eggs using Cup Slicer

9. Cut avocado in half and remove pit using the Avocado Tool. Use Cup Slicer to slice & cube.

10. Top romaine with prepared items, black beans and corn.

Optional Adds: tortilla chip strips, bell peppers, cucumber, mushrooms, bacon.