Mexican Cobb Salad

THIS SALAD was AMAZING!! I could not get enough of it!

Ingredients

2 flour tortillas (I like the uncooked organic ones from Costco in the freezer section)
8 cups of mixed salad
4 chicken breasts (you could also use a rotissore chicken)
1 cup cooked black beans
1 cup cherry tomatoes
1 avocado pitted and sliced
3 hard boiled eggs
2 corn on the cob cooked and roasted
cumin and chili powders
1 tbsp olive oil
1/2 cup of your favorite salad dressing (to marinate your chicken breasts in) I prefer Kens brand.

Cilantro Lime Salad dressing
1/3 cup olive oil
1/4 cup lime juice
1 cup fresh cilantro
1 garlic clove minced
1/2 hatch green chili or jalapeño
1/4 onion chopped
1" fresh ginger sliced
1/2 tomato chopped

Method
The night before marinate chicken breast with Kens salad dressing place in fridge to marinate.  Then make the cilantro lime dressing and place in fridge until ready to use.

To make Mexican salad dressing:
Add all salad dressing ingredients to a mini blender and blend until smooth.

Boil corn until cooked, when corn is finished boiling turn oven to broil to char corn or place on the grill until grill marks appear.  Slice kernels off of the cobs.

Reduce oven to 350f
Bake or grill chicken breasts until done. (internal temperature should reach 165f) set a side to rest.

Rub tortillas with olive oil and sprinkle with cumin and chili powders slice into strips bake in oven until crispy. About 15 minutes remove from oven and set aside.  Slice chicken breasts into cubes.

In a large bowl place 8 cups of mixed salad greens toss with corn, beans, tomatoes, and cubed chicken breasts. Slice Eggs and toss on top with avocado.  Place 2-3 cups of salad per plate drizzle with cilantro lime dressing and enjoy!