Southwest Cobb Salad

Another summer-ish meal, but it is light enough, but heavy enough to be a dinner.

Dressing:
1/4 c. milk
1/3 c. mayo
1/3 c. sour cream
1 T lime juice
1 T. southwestern seasoning mix (or taco mix)

Salad:
1 lb boneless, skinless chicken breasts (3-4)
salt and pepper
1 t. vegetable oil
3 hard-boiled eggs, sliced
1 avocado, peeled and cubed
1 large red bell pepper, seeded and diced
1 c. canned black beans, rinsed and drained
1 pkg torn romaine lettuce, (8 cups)
1/4 small red union, cut into thin wedges
6 slices bacon, crisply cooked and cut up

Directions: make dressing, pan fry chicken preses and cut into thin diagonal strips. Put lettuce and onion in serving bowl and arrange remaining ingredients onto a platter in rows and serve.

Courtesy of Pampered Chef