2 Tablespoons chopped cilantro (or more if you love it)
2 boneless, skinless chicken breasts, about 6 ounces each*
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon sea salt
freshly ground black pepper to taste
1 head romaine lettuce, chopped
3 ounces queso fresco, crumbled or feta
fresh corn kernels from 2 large ear of sweet corn, about 2 cups (I love raw corn in the summer, but if they're not super fresh, put the ears in boiling water for 4 minutes, cool and cut the kernels off the cobs instead)
2 ripe but firm avocados, peeled and pitted, cut into cubes
1 pint cherry tomatoes, halved
Instructions
To make the dressing, place all of the ingredients into a bowl or a screw top jar and whisk or shake to combine, stir in cilantro. Set aside.
Heat a grill to medium. In a small bowl mix together paprika, cumin, garlic powder, salt and pepper. Season chicken on both sides with the spice mix. Grill chicken until cooked through, about 4-5 minutes per side. Set aside to cool, then slice into 1” slices.
Arrange the lettuce on a large platter and drizzle with enough dressing to coat lightly. Toss. Arrange the remaining ingredients in rows on top of the lettuce and drizzle with the remaining dressing.
Notes
*Pound breasts inside of a Ziploc if they are very uneven. You can also remove the tenders and grill separately. Feel free to add hard boiled egg and/or cooked (nitrate-free) bacon.
Recipe by Pamela Salzman at https://pamelasalzman.com/mexican-cobb-salad-recipe/