Southwestern Cobb Salad

• 1/4 cup freshly squeezed lime juice, plus juice of 2 limes
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup soy sauce
• 1 teaspoon ground cumin
• 1 teaspoon crushed red pepper flakes
• 4 boneless, skinless chicken breast halves
• 4 large eggs
• 1/2 pound thick-sliced bacon
• 1 yellow bell pepper
• 1 poblano chile
• 1 tomato, seeded and cut in 1/2-inch pieces
• 1/2 cup roughly chopped pitted black olives (2 1/2 ounces)
• 1 sweet onion, cut into 1/4-inch pieces
• Coarse salt and freshly ground black pepper
• 2 ripe but firm Hass avocados, peeled and cut into 1/2-inch pieces
• 1/2 cup chopped fresh cilantro
• 1/8 teaspoon cayenne pepper (optional)
• 1 15-ounce can black beans, rinsed and drained
• 1 small head romaine lettuce, torn in 1-inch pieces
• Green Goddess Dressing (recipe follows)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons buttermilk
• 1 tablespoon white-wine vinegar
• 1 teaspoon Worcestershire sauce
• 1 bunch chives, coarsely chopped (1/2 cup)
• 2 green onions, coarsely chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon sugar
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• Pinch of cayenne pepper (optional)
• (makes 1 1/2 cups)

1. Combine the 1/4 cup lime juice, 1/4 cup oil, soy sauce, 1/2 teaspoon cumin, and red pepper flakes in a small bowl.
2. Place the chicken breasts in a large resealable plastic bag.
3. Pour the marinade into the bag, and refrigerate at least 1 hour or overnight.
4. Heat a grill or grill pan over medium-high heat.
5. Lift the chicken from the bag, allowing the excess marinade to drain off.
6. Cook until grill marks appear and the chicken is cooked through, about 5 minutes per side.
7. Cool the chicken completely, and cut into 1/2-inch pieces; set aside.
8. Place the eggs in a saucepan with cold water to cover.
9. Bring to a boil.
10. Cover; remove from heat.
11. Let sit 11 minutes.
12. Drain; rinse under cold running water until cooled.
13. Peel and roughly chop the eggs.
14. Heat a skillet over medium heat.
15. Cook the bacon until crisp, and drain on paper towels.
16. Crumble when cool; set aside.
17. Place the yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for the chicken.
18. Turn the peppers with tongs as they char.
19. (Alternatively, place the peppers on a baking pan; broil in the oven, turning as each side becomes charred.)
20. Transfer to a large bowl; cover immediately with plastic wrap.
21. Let the peppers sweat until cool enough to handle.
22. Peel off the blackened skin and discard.
23. Remove the seeds; chop the yellow pepper into 1/2-inch pieces and the poblano into 1/4-inch pieces; set aside separately.
24. In a bowl, combine the yellow pepper, tomato, olives, and half the chopped onion.
25. Sprinkle with salt and pepper; set aside.
26. In another bowl, combine the poblano with the avocados, 1/4 cup cilantro, juice of 2 limes, cayenne pepper (if using), and remaining 1/2 teaspoon cumin; season with salt and pepper; set aside.
27. Combine the black beans with the remaining 1/4 cup cilantro and chopped onion.
28. Drizzle with the remaining 2 tablespoons olive oil, and season with salt and pepper; set aside.
29. Arrange the romaine on a platter.
30. Arrange the chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine.
31. Drizzle with dressing; serve.
32. Combine all the ingredients in a blender or food processor; process until smooth.
33. Refrigerate in an airtight container up to 3 days.

freshly squeezed lime juice, extravirgin olive oil, soy sauce, ground cumin, red pepper, chicken, eggs, bacon, yellow bell pepper, chile, tomato, black olives, sweet onion, salt, avocados, fresh cilantro, cayenne pepper, black beans, head romaine lettuce, dressing, mayonnaise, sour cream, buttermilk, whitewine vinegar, worcestershire sauce, chives, green onions, fresh cilantro, flatleaf, sugar, coarse salt, freshly ground black pepper, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/southwestern-cobb-salad-392449 (may not work)