Thursday, December 17, 2009

New Mexican Cobb Salad with Lime Yogurt

My mother-in-law recently gave me a signed copy of the cookbook Thyme in a Bottle. This is the first recipe I've made from it and it was so delicious. I especially loved the lime yogurt dressing and the seasoning blend. I'm glad the seasoning blend was more than I needed because I saved it and will definitely use it again soon!

1 head romaine lettuce
1 head iceberg lettuce
1 ripe avocado, diced
1 medium tomatoes, diced
Lime Yogurt Dressing (see directions below)
1/2 t Fire Fry Seasoning (see directions below)
1/2 c. Monterey Jack cheese, grated
2 T corn kernels
One 8 oz. chicken breast, grilled, marinated and cut into julienne strips
1/2 c. cheddar cheese, grated
12 red tortilla chips
12 blue tortilla chips
4 T cilantro leaves
8 T pumpkin seeds

Arrange the greens in a mound in a large glass salad bowl. Toss with the Lime Yogurt Dressing and sprinkle with the Fire Fry Seasoning. From left to right, top the salad as follows: Jack cheese, corn, grilled chicken breast placed on an angle down the center, avocado, tomatoes, and cheddar cheese. Arrange the chips close together. Toward the back of the salad, garnish with the cilantro and pumpkin seeds.

Lime Yogurt Dressing

2T lime juice
1/4 c. rice vinegar
3/4 t soy sauce
1 garlic clove, minced
1/4 t black pepper
salt, to taste
1/2 c. peanut oil
1/4 c. + 2T yogurt

Process in food processor. Keep refrigerated for up to one week.

Fire Fry Seasoning

2 t Lawry's seasoning salt
1 t granulated garlic
1 t black pepper
1 t cayenne
1 t rosemary
1 t cumin

Mix above ingredients and this mixture will keep for a long time; simply use to season anything hot.

1 comment:

thecrowls said...

We made this on Tuesday... delicious!!!


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