Southwestern Cobb Salad With Spicy Avocado Dressing

I get great satisfaction from re-purposing leftovers. Often when planning dinner I already know what I will be making for lunch and dinner the next day with the leftovers. When I was grilling the  chili cilantro lime chicken I made last week I was already dreaming up this yummy and gorgeous salad that would be dinner the next night. I went low carb with this salad (minus the fresh corn) but you could also add black beans to this salad which would be delicious. The best part of course is the dressing- a smooth, creamy, spicy and fresh avocado dressing that gets whipped up in the food processor in no time and is the perfect compliment to this salad.  Enjoy!

1 batch cilantro lime chicken or any other grilled chicken breast

1 large head romaine lettuce, thinly sliced

1 pint cherry tomatoes, halved

2 ears grilled corn, kernels removed or 1 can of  corn

1 small red onion, diced

1 avocado, diced

1 can black beans (optional)

Arrange all the ingredients into a big bowl, pour the dressing over, toss and serve.

For the dressing:

1 avocado, pitted and skin removed

1/4 to a whole jalapeno pepper, seeds and ribs removed (depending on how spicy you want it, or omit completely)

3 large cloves of garlic

1/4 cup mayo 

zest and juice of one lime

juice of one lemon

1 loosely packed cup of fresh cilantro leaves

1/4 cup water

salt and pepper

Add all the ingredients into a food processor or blender and process until smooth.