Southwestern-Style Cobb Salad

Canned chipotle chiles not only add heat, but a rich depth of flavor to this Southwestern-inspired salad.
INGREDIENTS:
1 large pasilla pepper or green bell pepper
Salt as needed
Pinch sugar
1 large ear fresh corn, shucked
1/4 cup white wine vinegar
1 teaspoon minced chipotles en adobo
1 tablespoon fresh lime juice
1 teaspoon grated lime zest
3/4 cup vegetable oil
Pepper to taste
8 cups mixed baby greens
1 1/2 cups shredded cooked pork or chicken
1 cup grated Monterey Jack cheese
3 Roma tomatoes, seeded and chopped
1 small avocado, peeled, pitted and chopped
INSTRUCTIONS: Roast the pepper over a gas burner or under the broiler until blackened on all sides. Transfer to a bowl. Cover with plastic wrap and let sweat for 10 minutes. Peel, seed and chop the pepper.
Bring a medium-size saucepan of water to a boil. Season with salt and the sugar. Add the corn and simmer until just crisp-tender, about 3 minutes. Drain. When cool enough to handle, cut the kernels from the cob.
Mix together the vinegar, chipotle, lime juice and zest. Gradually whisk in the oil. Season with salt and pepper.
Place the greens in a large bowl. Add half of the dressing and toss to coat. Transfer to a platter. Arrange the roasted pepper, corn, pork or chicken, the cheese, tomatoes and avocado in strips over greens. Drizzle with the remaining dressing.
Serves 4
PER SERVING: 690 calories, 24 g protein, 14 g carbohydrate, 62 g fat (11 g saturated), 68 mg cholesterol, 208 mg sodium, 5 g fiber.