Southwestern Cobb Salad

• 1 head green cabbage-Napa or Savoy is best
• 1/2 head red cabbage
• 3-4 Roma tomatoes
• 1 Red Pepper
• 2 Avocados
• 3 Chicken breasts- smoked if available.
• 2 ears of fresh corn
• 1/4 small red onion
• 1 cup chopped pecans-toasted.
• Dressing:
• 1 cup mayo
• 2 loose cups of cilantro-or one handful.
• 1 cup buttermilk
• 1/2 small lime-not a key lime.
• 1/2 tsp. black pepper
• 1/8 tsp. gound red pepper
• salt to taste.

1. Slice cabbages into very thin shreds, preferably not longer than 3 inches.
2. Slice red pepper into thin matchsticks.
3. Cube avocados and chicken breasts.
4. Remove corn from cob.
5. Slice onion into very thin slices, lengthwise.
6. Toast pecans at 350 until fragrant and dark brown. Discard any burnt peices.
7. Toss all of the above ingredients into a large bowl.
8. Dressing:
9. Combine mayo and cilantro in a blender and puree. Add just enough buttermilk to help blend ingredients. Add a squeeze of lime and peppers. Blend once more. Dressing should be thick but still pourable. Add salt to taste.
10. Combine dressing to salad mix and serve.

red cabbage, tomatoes, red pepper, avocados, chicken, corn, red onion, pecans, dressing, mayo, cilantro, buttermilk, lime, black pepper, gound red pepper, salt

Taken from www.epicurious.com/recipes/member/views/southwestern-cobb-salad-1206794 (may not work)