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Southwest Chicken Cobb Salad |

Southwest Chicken Cobb Salad

  • Author: Laura



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


  • 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


  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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