Southwestern Cobb Salad

• 3 tablespoons white wine vinegar
• 1 teaspoon honey
• 34 teaspoon cumin
• 12 teaspoon smoked paprika
• 12 teaspoon garlic powder
• 14 teaspoon ground chipotle chile pepper (Penzey's makes a great one)
• 2 tablespoons canola oil
• 4 slices center-cut bacon
• cooking spray
• 8 ounces skinless boneless turkey breasts (cut into bite size pieces)
• 14 teaspoon salt
• 12 teaspoon cajun seasoning
• 8 cups romaine lettuce
• 12 cup pico de gallo
• 12 cup avocado (diced)
• 12 cup queso fresco
• 1 (15 ounce) can black beans (drained and rinsed)

1. For dressing, whisk together everything but oil.
2. Gradually whisk oil into mixture and set aside.
3. Cook bacon in nonstick skillet.
4. Set aside to cool then crumble.
5. Wipe bacon grease out of pan.
6. Spray with non stick cooking spray.
7. Add turkey and cajun seasoning.
8. Cook until no longer pink.
9. Split all ingredients among four plates.
10. Drizzle with dressing.

white wine vinegar, honey, cumin, paprika, garlic, ground chipotle chile pepper, canola oil, center, cooking spray, turkey breasts, salt, cajun seasoning, romaine lettuce, pico de gallo, avocado, queso fresco, black beans

Taken from www.food.com/recipe/southwestern-cobb-salad-431439 (may not work)