Tex-Mex Cobb Salad: Part II

• 14 cup lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 14 teaspoon ground cumin
• 14 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 12 teaspoon Mexican oregano
• 1 garlic clove, finely minced
• 1 head romaine lettuce or 1 head mixed greens, rinsed, patted dry
• 8 cherry tomatoes, quartered
• 2 cups boneless skinless chicken, cut into bite-size chunks
• 1 (15 -19 ounce) can black beans, drained
• 2 small cucumbers, peeled, seeded and thinly sliced
• 12 cup roasted corn
• 1 avocado, peeled, pitted and thinly sliced
• 34 cup Cotija cheese
• lime slice
• cilantro
• minced jalapeno (or chili pepper of your choice)
• minced bacon, slices

1. Prepare dressing by combining all the ingredients.
2. Whisk well.
3. Set aside.
4. Prepare the avocado and after cutting into slices, drizzle with some lime juice to prevent browning.
5. (If using romaine lettuce, cut into 1/2" strips.)
6. Place the lettuce into a large serving bowl.
7. Arrange the cotija cheese, chicken, beans, and the remaining vegetables, except for the avocado, in rows over the lettuce.
8. Just before serving toss the salad with dressing.
9. Place the avocados around the inner rim of the salad bowl.
10. Garnish with lime slices and cilantro sprigs.
11. Serve immediately.
12. NOTE: You can also layer the salad mixture in a trifle bowl for a colorful presentation.

lime juice, fresh cilantro, olive oil, sugar, ground cumin, salt, ground black pepper, oregano, garlic, romaine lettuce, tomatoes, chicken, black beans, cucumbers, corn, avocado, cotija cheese, lime slice, cilantro, pepper, bacon

Taken from www.food.com/recipe/tex-mex-cobb-salad-part-ii-132616 (may not work)