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Mexican Cobb Salad

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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Meats Mexican 1 Servings

INGREDIENTS

6 c Shredded romaine
1 15 oz. kidney beans
rinsed and drained
1 c Shredded Jack cheese
2 Tomatoes, diced
1 1/2 c Diced cooked chicken
1 Avocado, diced
1/4 c Minced red onion
1 1/2 c Diced jicama
6 Bacon, cooked and crumbled*

INSTRUCTIONS

Stir all till blended. 1 can (4 oz.) diced green chilies 1/4 c.
chopped fresh cilantro 2 tbsp. fresh lime juice 1/2 tsp. freshly
ground pepper 1/4 tsp. salt Layer the lettuce, beans, cheese and half
the tomatoes in a large glass bowl. Add the chicken, avocado, onion,
tomatoes, jicama and bacon in rows. Toss with dressing and serve
immediately. Makes 6 servings.  Posted to FOODWINE Digest 03 Oct 96
From:    Joe Ames <ames@PROLOG.NET>  Date:    Fri, 4 Oct 1996 10:18:29
-0400

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