8-9-10 BC/Tami Mexican Cobb Salad W/Secret Sauce!!!

It’s Monday and we are struggling with what to cook for dinner. To avoid a trip to the grocery store, we settled on a BC/Tami Mexican Cobb Salad. Not sure what really defines it, but that’s what we call it and it’s easy, tasty, and filling. Tami played a more active role tonight, as she is the salad queen at the Cook household!!!

Stuff you’re gonna need:
4 chicken breasts
Head of iceberg lettuce
Head of green leaf lettuce
Two medium tomatoes (fresh from Karen’s garden)
One can of corn
Once can of Ranch Style Pinto Beans (can substitute black….we were out)
Mezzetta Deli-Sliced Mild Pepper Rings
Fat-free Ranch Dressing
Fat-free Italian Dressing
Lemon Juice
Hot sauce (salsa)
Flour tortilla
Shredded cheddar and mozzarella cheese
Tecate beer (in bottle)

Open first Tecate and drink toast!!! Preheat grill to medium heat and spray with Weber Grillin’ Spray. Trim all the fat and any skin off the chicken breasts and season both sides with chili powder and Mrs. Dash Table Blend seasoning. Grill for 16 – 18 minutes, flipping three times. Slice/chop/smash chicken breasts into mouthful-size pieces.

While you are outside doing all the really hard stuff on the grill, have your spouse inside chopping up lettuce, tomatoes, and such to create the base salad (these are not skills that I have or want to learn!!!). Drain canned corn and beans in colander and rinse. Blend all of these in large bowl, cover, and refrigerate. Drink another toast to completed salad, salt rim of beer stein, and pour another Tecate with lime and enjoy!

Pour 1/3 cup of fat-free ranch dressing, 1/3 cup of fat-free Italian dressing, and 1/3 cup of lemon juice in tall jar with lid and shake thoroughly, then refrigerate. This will yield the tangy secret sauce to top your salad with.

Make quesadilla by placing flour tortilla in 10 inch Calphalon skillet on medium heat. Smear on some hot sauce and sprinkle with grated cheddar and mozzarella cheese, fold over, and heat both sides until crispy, then slice into pie shape wedges for garnish in the salad.

To serve, start with chopped iceberg and green-leaf lettuce base in large salad bowls. Mix in corn, beans, chopped tomatoes, and pepper rings. Toss in bowl with hot sauce. Add grilled chicken chunks on the top, sprinkle with grated mozzarella cheese, and drizzle on secret sauce!!! Add quesadilla wedges (tortilla chips are good too) to finish.
Enjoy!!!
BC