Southwest Style Cobb Salad with Smoky Chipotle Dressing

• •
  0.5 cup Mayonnaise, Chipotle
• •
  2 lbs Chicken Breast, Boneless Skinless

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

• •
  Freshly Cracked Black Pepper, Plus More For Serving
• •
  0.3 cup Olive oil

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

• •
  0.3 cup Lime Juice, Fresh
• •
  0.3 tsp ¼ teaspoon freshly cracked black pepper
• •
  0.5 tsp Paprika, Smoked
• •
  0.5 tsp Cumin, Ground
• •
  2 tsp Honey
• •
  10 cup Lettuce, Romaine
• •
  6 Bacon, Pork(48g)
• •
  1 cup Tomato, Cherry
• •
  1 cup Corn, Sweet, Frozen
• •
  1 Avocado(150g)
• •
  1 cup Beans, Black, Canned, Drained
• •
  1 cup Cheese, Pepper Jack
• •
  4 Egg, Whole, Large(176g)
• •
  0.3 cup Cilantro, Fresh
• •
  0.5 cup Green Onion (Scallion)

Instructions

1. 1Pat the chicken dry and coat evenly with chipotle mayonnaise. Heat a grill or grill pan over high heat for 2–3 minutes until hot, then place the chicken on the grill and reduce heat to medium. 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.
2. 2While the chicken cooks, place the eggs in a pot of cold water and bring to a boil over high heat. Remove from heat, cover, and let sit for 10 minutes until the yolks are fully set. Transfer to ice water, cool completely, then peel and halve.
3. 3Thaw 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.
4. 4In a small bowl, whisk together the chipotle mayonnaise, olive oil, fresh cilantro, lime juice, smoked paprika, ground cumin, honey, and black pepper until smooth and fully combined.
5. 5In a large bowl, combine the romaine lettuce with half of the dressing and toss to coat evenly.
6. 6Divide the dressed lettuce evenly into 8 airtight containers while still fresh.
7. 7Top each container with equal portions 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.