Southwestern Cobb Salad with Green Goddess Dressing

Chicken Marinade:

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

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

Avocado Salsa:

• 2 avocado peeled and cut into 1/2-inch pieces, ripe
• lime juice juice of 2 limes
• ¼ cup cilantro chopped
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper

Toppings:

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

Green Goddess Dressing:

• ½ cup mayonnaise
• ½ cup sour cream
• 2 tablespoons buttermilk low-fat
• 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 cilantro chopped, fresh
• 2 tablespoons parsley chopped fresh flat-leaf
• 1 teaspoon sugar
• 1 teaspoon coarse salt or kosher salt
• ½ teaspoon black pepper freshly ground
• 1 pinch cayenne pepper optional