Southwest Chicken Cobb Salad
This Southwest Chicken Cobb Salad is a fresh, hearty twist on the classic, featuring grilled chicken, crisp romaine, sweet corn, cherry tomatoes, bacon, and hard-boiled eggs. It’s all tied together with a creamy homemade honey mustard ranch dressing that adds just the right balance of tang and sweetness. Perfect for a satisfying lunch or light dinner, this salad is as colorful as it is crave-worthy.
Calories
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.