It is so hot here, 106 in the shade! I wanted something that required absolutely no cooking! Here's what we had.
* Exported from MasterCook *

Mexican Cobb Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Salad Amount Measure Ingredient -- Preparation Method
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DRESSING
2/3 cup sour cream (used low-fat)
1 can (4 oz.) chopped green chilies, undrained
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice (used the juice of 1 whole lime)
1/2 teaspoon freshly ground pepper
1/2 teaspoon red pepper sauce
1/4 teaspoon salt
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6 cups shredded romaine lettuce
1 can (15 or 19 oz.) red kidney beans, drained and rinsed
1 cup shredded Monterey jack cheese (used low-fat)
2 large tomatoes, diced
1 1/2 cups (8 oz.) diced cooked chicken (used Easy Beginnings-fajita flavored)
1 avocado, diced ( used 2)
1/4 cup minced red onion
1 1/2 cups diced jicama or celery ( used the jicama)
6 slices bacon, cooked and crumbled

1. Make dressing: Stir all ingredients together in bowl until blended.( I added a pressed clove of garlic to this dressing)

2. Layer the lettuce, beans, cheese and half the tomatoes in a large glass
bowl. Add the chicken, avocado, onion, jicama, remaining tomatoes and the
bacon in rows. Toss with dressing and serve immediately. Makes 6 servings.

PER SERVING
Calories 380
Total Fat 23 g
Cholesterol 67 mg
Sodium 659 mg
Carbohydrates 23 g
Protein 23 gSource:
"LHJ"

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served with tortilla chips and tall glasses of iced tea