Cobb Salad with Chili-Lime Dressing

More goodness from Simple and Delicious magazine. I made this recipe Sunday. It was fantastic! I especially loved the dressing. It's got just a bit of a kick, while still being creamy and refreshing. Perfect for a summer day (or an unseasonably hot day, like Sunday).

Cobb Salad with Chili-Lime Dressing Recipe

Ingredients:

• 1 can (4 ounces) chopped green chilies, undrained
• 2/3 cup sour cream
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 2 tablespoons lime juice
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon salt
• 1 package (10 ounces) hearts of romaine salad mix
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup chopped tomatoes
• 1 package (7-1/2 ounces) frozen diced cooked chicken breast, thawed
• 1 medium ripe avocado, peeled and cubed
• 1/2 cup chopped red onion
• 1/3 cup real bacon bits

Directions:

1. Place the first seven ingredients in a food processor; cover and process until blended. Chill until serving.
2. In a large bowl, layer the salad mix, beans, cheese, tomatoes, chicken, avocado, onion and bacon bits. Drizzle with dressing. Yield: 8 servings.