Southwest Chicken Cobb Salad
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Today, I am sharing another way to use that grilled chicken recipe from yesterday. The chicken is great by itself, but it is also tasty in this southwest chicken cobb salad. It’s a southwestern spin on the traditional cobb salad.
The traditional Cobb salad is typically made with chopped salad greens (iceberg lettuce, watercress, endives, and romaine lettuce), tomato, crisp bacon, fried chicken breast, hard-boiled eggs, avocado, chives, blue cheese, and red-wine vinaigrette. For the protein, this salad features hard-boiled eggs and crispy bacon, just like in a traditional Cobb. Then instead of fried chicken, you use that flavorful southwest grilled chicken.
There is also tomato and avocado in this southwest chicken cobb salad. However, I left the avocado out. We aren’t huge fans of it at our house, but if you love it, include it. No cheese in this version, though; instead, there is corn that you just thaw from frozen. However, if you really want some cheese, you could add in some cheddar cheese!
The dressing is also different. I have seen versions of the traditional Cobb served with ranch or blue cheese dressing. For this version, there is a simple homemade honey mustard ranch. It’s delicious and the honey adds a little sweetness. The mustard just ups the flavor. However, I think this salad would also be tasty with my recipe for Fiesta Ranch dressing.
I also took some of the southwest chicken and made chicken quesadillas and used the leftover dressing to serve on the side of them for dipping. I just added cheese, chicken, corn, and green onion to the quesadillas. It was a simple dinner and another tasty way to utilize that chicken.
Ingredients for Southwest Chicken Cobb Salad Recipe
- SOUTHWEST GRILLED CHICKEN BREAST
- MAYONNAISE, LIGHT OR REGULAR
- SOUR CREAM, LIGHT (CAN SUB PLAIN GREEK YOGURT)
- BUTTERMILK
- DIJON MUSTARD
- HONEY
- GARLIC POWDER
- DRIED OREGANO
- ONION POWDER
- PAPRIKA OR SMOKED PAPRIKA
- CAYENNE PEPPER
- SALT AND PEPPER
- FROZEN CORN
- ROMAINE LETTUCE
- CHERRY TOMATOES
- AVOCADOS
- BACON
- HARD-BOILED EGGS
Instructions for Southwest Chicken Cobb Salad
Make the Dressing – In a blender, bowl, or blender bottle, combine the mayonnaise, sour cream (or plain Greek yogurt), buttermilk, Dijon mustard, honey, garlic powder, dried oregano, onion powder, paprika or smoked paprika, cayenne pepper, salt, and pepper.
Blend or whisk until smooth and creamy. Add more buttermilk if needed to reach your desired consistency. Taste and adjust seasoning if necessary. Refrigerate until ready to use—this dressing can be made several days ahead.
Assemble the Southwest Salad – On a large platter or in a wide serving bowl, layer a bed of romaine lettuce as the base. You can arrange the toppings in neat sections for a classic Cobb look:
- Thawed corn kernels
- Halved cherry tomatoes
- Sliced or chopped avocados
- Crumbled cooked bacon
- Chopped hard-boiled eggs
- Grilled and diced Southwest-style chicken
Serve & Customize – Drizzle with the honey mustard ranch dressing or serve it on the side. For a fun twist, place each topping in separate bowls and let guests build their own salads—perfect for picky eaters or family-style meals.
Frequently Asked Questions
Can I make the dressing ahead of time?
Yes! The honey mustard ranch dressing can be made 2–3 days in advance and stored in the fridge. Just give it a good shake or whisk before serving.
What kind of chicken works best?
Grilled chicken adds great flavor, but you can also use rotisserie chicken, leftover baked chicken, or even poached chicken for convenience.
How do I keep the avocado from browning?
Add avocado just before serving, or toss slices in a little lemon or lime juice to slow oxidation.
Can I serve this salad buffet-style?
Yes! Place each topping in separate bowls and let guests build their own salads. It’s perfect for picky eaters or casual gatherings.
What’s the best lettuce to use?
Romaine is classic for Cobb salads, but mixed greens, butter lettuce, or even spinach work well too.
What other toppings can I use?
Black beans, pinto beans, cilantro, red onion, tortilla chips, jalapenos, or bell peppers would be great additions to this s
How long will leftovers keep?
If undressed, leftovers can be stored in the fridge for 2–3 days. Once dressed, it’s best to eat the salad right away to avoid sogginess.
FOR MORE RECIPES LIKE THIS, TRY:
Southwest Chicken Cobb Salad
Real Mom Kitchen
Equipment
Ingredients
- 3 Southwest grilled chicken breast cooked and diced
Honey Mustard Ranch:
- ¼ cup mayonnaise light or regular
- ½ cup sour cream light (can sub plain Greek yogurt)
- ¼ cup buttermilk
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- ½ tsp garlic powder
- ¼ heaping tsp dried oregano
- ¼ tsp onion powder
- ¼ tsp paprika or smoked paprika
- Pinch of cayenne pepper
- Pinch of salt and pepper plus more to taste
Salad:
- 1-2 cups frozen corn thawed and patted dry
- 3 heads romaine lettuce chopped
- 1-2 cups cherry tomatoes halved
- 1-2 avocados chopped or sliced (I left these out)
- 6-10 slices bacon cooked and crumbled
- 4-6 hard-boiled eggs chopped
Instructions
- For the dressing, combine all the ingredients in a blender or bowl and process/whisk until well-combined. I like to use a blender bottle. Adding more buttermilk to thin the consistency desired. Add additional salt and pepper, to taste, if needed. Refrigerate until ready to use (the dressing can be made several days in advance).
- For the salad, place the lettuce on a platter or in a large bowl. Arrange the corn, tomatoes, avocados, bacon, eggs, and cooked chicken on top of the lettuce in sections. I like to put all the toppings in bowls and let everyone build their own salad. Serve with the dressing. Serves 6 as a main dish.
Nutrition
This recipe is adapted from Mel’s Kitchen Café.
