Southwest Style Cobb Salad with Smoky Chipotle Dressing

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  Mayonnaise, Chipotle(120g)
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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Freshly Cracked Black Pepper, Plus More For Serving
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  Mayonnaise, Chipotle(120g)
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Cilantro, Fresh(60g)
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  Lime Juice, Fresh(80g)
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  ¼ teaspoon freshly cracked black pepper
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  Paprika, Smoked(3g)
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  Cumin, Ground(3g)
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  Honey(10g)
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  Lettuce, Romaine(2400g)
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  Bacon, Pork
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  Tomato, Cherry(240g)
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  Corn, Sweet, Frozen(240g)
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  Avocado
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  Beans, Black, Canned, Drained(240g)
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  Cheese, Pepper Jack(240g)
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  Egg, Whole, Large
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  Cilantro, Fresh(60g)
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  Green Onion (Scallion)(120g)

Instructions

1. 1Heat a grill or grill pan over high heat for 2–3 minutes until hot. While the grill preheats, pat the chicken dry and coat evenly with the chipotle mayonnaise.
2. 2Place the chicken on the grill, reduce heat to medium, and cook undisturbed for 5 minutes. Flip and continue cooking, rotating occasionally, until the internal temperature reaches 165°F on an instant-read thermometer, about 10–12 minutes longer. Transfer to a cutting board and rest for 5 minutes, then thinly slice.
3. 3While the chicken cooks, hard-boil the eggs: place them in a pot of cold water, bring to a boil over high heat, then remove from heat, cover, and let sit for 10 minutes. Transfer to ice water, cool completely, then peel and halve.
4. 4In a small bowl, whisk together the chipotle mayonnaise, olive oil, fresh cilantro, lime juice, smoked paprika, ground cumin, and honey until smooth. Season to taste with black pepper.
5. 5Thaw the frozen corn in a microwave-safe bowl on high for 2–3 minutes, stirring halfway through, until warmed through. Drain the canned black beans and rinse under cold water.
6. 6In a large bowl, combine the romaine lettuce with half of the dressing and toss to coat. Arrange the dressed lettuce evenly across 8 airtight containers or meal-prep bowls.
7. 7Top each container with an equal portion of the sliced chicken, cooked bacon, halved eggs, cherry tomatoes, warmed corn, black beans, sliced avocado, and pepper jack cheese. Drizzle each with the remaining dressing and garnish with fresh cilantro and sliced green onions.
8. 8Cover and refrigerate. Consume within 3–4 days.