There are two types of salads in the world, you know.
Some are simple, light, and healthy. They’re sort that are loaded up with greens and drizzled with a light vinaigrette; the sort that leaves you the tiniest bit hungry, but in a good way; the sort that you eat at the end of the week because you’ve feigned ignorance to the existence of calories and literally have eaten Pimento Beer Cheese for every meal are desperately trying to redeem yourself by upping your veggie consumption.
That sort of salad is the salad that I meant to make.
But then there’s also the sort of salad that starts off innocently enough– a couple of heads of chopped romaine for the base, some chicken breasts for protein, maybe even a tomato or two thrown in– but then one mix-in leads to another and the next thing you know, you have a behemoth of a meal in front of you and you quite frankly could not be more giddy about it. And what do you know, you’ve suddenly forgotten about those pesky little calo-whatever-they’re-called-ies again.
This Southwestern Chicken Cobb Salad with Jalapeño Buttermilk Ranch falls, completely unregrettably, into that category.