Mexican Cobb Salad

• DRESSING
• 2/3 cup sour cream
• 1 (4 ounce) can chopped green chilies, undrained
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon red pepper sauce
• 1/4 teaspoon salt
• SALAD
• 6 cups shredded romaine lettuce
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 cup shredded monterey jack cheese
• 2 large tomatoes, diced
• 1 1/2 cups diced cooked chicken
• 1 avocado, diced
• 1/4 cup minced red onion
• 1 1/2 cups diced jicama or 1 1/2 cups celery
• 6 slices bacon, cooked and crumbled

1. Combine dressing ingredients.
2. Stir until blended.
3. Refrigerate.
4. Use a clear glass serving bowl and layer one salad ingredient at a time, from lettuce through bacon.
5. Serve immediately with the dressing on the side.

dressing, sour cream, green chilies, fresh cilantro, lime juice, fresh ground pepper, red pepper, salt, salad, shredded romaine lettuce, red kidney beans, shredded monterey jack cheese, tomatoes, chicken, avocado, red onion, jicama, bacon

Taken from www.food.com/recipe/mexican-cobb-salad-61897 (may not work)