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Southwest Chicken Cobb Salad

by Laura

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 twist 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 in this salad is hard boiled eggs and bacon like in a regular cobb. Then instead of fried chicken you use that flavorful southwest grilled chicken.

Southwest Chicken Cobb Salad | realmomkitchen.com

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 serves with ranch or blue cheese dressing. For this version there is a simple homemade honey mustard ranch. It’s delicious and the 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.

Southwest Chicken Cobb Salad | realmomkitchen.com

Here is what you need to make the

Southwest Chicken Cobb Salad

  • 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
Print
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Southwest Chicken Cobb Salad | realmomkitchen.com

Southwest Chicken Cobb Salad


  • Author: Laura

Ingredients

Scale

Honey Mustard Ranch:

  • 1/4 cup mayonnaiselight or regular
  • 1/2 cup sour creamlight (can sub plain Greek yogurt)
  • 1/4 cup buttermilk
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey
  • 1/2 tsp garlic powder
  • 1/4 heaping tsp dried oregano
  • 1/4 tsp onion powder
  • 1/4 tsp paprikaor smoked paprika
  • Pinch of cayenne pepper
  • Pinch of salt and pepperplus more to taste

Salad:

  • 1-2 cups frozen cornthawed and patted dry
  • 3 heads romaine lettucechopped
  • 1-2 cups cherry tomatoeshalved
  • 1-2 avocadoschopped or sliced (I left these out)
  • 6-10 slices baconcooked and crumbled
  • 4-6 hard-boiled eggschopped

Instructions

  1. 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).
  2. 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.
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This recipe is adapted from Mel’s Kitchen Café.

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