Southwestern Cobb Salad with Green Goddess Dressing

Chicken Marinade:

• ¼ cup freshly squeezed lime juice 2-3 limes
• ¼ cup olive oil
• ¼ cup soy sauce
• ½ teaspoon ground cumin
• ½ teaspoon crushed red pepper flakes
• 3-4 boneless skinless chicken breasts

Black Bean Salsa:

• 1 (15-ounce) (15-ounce) can black beans rinsed and drained
• ½ medium sweet onion I used vidalia, diced
• ¼ cup cilantro chopped
• 1 tablespoon olive oil

Yellow Pepper Salsa:

• 1 large yellow pepper seeded, and diced
• 1 medium tomato seeded and coarsely chopped
• 1 can large olives coarsely chopped
• ½ medium sweet onion I used vidalia, diced

Avocado Salsa:

• 2 ripe avocados peeled and cut into 1/2-inch pieces
• Juice of 2 limes
• ¼ cup cilantro chopped
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper

Toppings:

• 4-5 large eggs
• 6-8 lices thick-cut bacon I used turkey bacon – it was delicious
• 1 head romaine lettuce washed, dried and torn into 1-inch pieces

Green Goddess Dressing:

• ½ cup mayonnaise
• ½ cup sour cream
• 2 tablespoons low-fat buttermilk
• 1 tablespoon white wine vinegar
• 1 teaspoon Worcestershire sauce 
• 1 bunch chives coarsely chopped (about 1/4 to 1/3 cup)
• 2 green onions white and green parts, cut into thick chunks
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon sugar
• 1 teaspoon coarse or Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 pinch cayenne pepper optional