Southwest Cobb Salad

Chipotle Chicken Breast (grilled or baked):

• 1 pound boneless, skinless chicken breasts
• 2 Tbsp Urban Accents Mesa Rosa Chipotle Spice Blend

Simple Southwest Vinaigrette:

• 3/4 cup Napa Valley Naturals Avocado Oil
• 1/4 cup Vermont Village Apple Cider Vinegar
• 1 tsp Stonewall Kitchen Roasted Garlic Mustard
• 1 Tbsp Urban Accents Mesa Rosa Chipotle Seasoning Blend
• Cilantro, finely chopped (optional)

Salad Base & Toppings

• 2+ heaping handfuls crunchy lettuce, roughly sliced (Romaine is ideal, but green, red & iceberg lettuce will all work well.)
• 2+ heaping handful tender, dark leafy greens (A bag of mixed greens is perfect for this.)
• Tillen Farms Pickled Crunchy Carrots (just the tangy, juicy crunch this salad needs.)
• pepitas (roasted, salted)
• radish, sliced
• fresh lime wedges
• avocado, sliced or diced
• cherry tomatoes, halved or roughly chopped
• fried tortilla strips or chips
• cotija or feta cheese, crumbled
• corn kermals (grilled/ boiled, off the cob) (Microwave-in-bag frozen corn kernels are the next best thing to fresh!)
• Cilantro, roughly chopped