Cobb salads are one of my favorite type of salad. I rarely stick to a traditional cobb so I guess you could call them more kitchen sink salads. I like to line up a bunch of delicious toppings then chop them all up and mix together.
To give this Southwestern Cobb a little kick I made a homemade cilantro lime vinaigrette which has a hint of spice from fresh jalapenos. It is a very easy and delicious homemade dressing to make and goes great on plenty of salads.
This Southwestern Chicken Cobb Salad is hearty and filling, but still relatively safe for your waistline. The fact that the dressing isn’t mayo based helps too.
- For dressing:
- 1 jalapeno pepper, seeded and diced
- 1 clove garlic
- ¾ tsp grated ginger
- Juice of 2 limes
- ⅓ cup honey
- 2 tsp balsamic vinegar
- ½ tsp salt
- ¼ cup cilantro leaves, packed
- ½ cup olive oil
- For corn salad:
- 1 cup frozen corn, thawed
- ½ pint grape tomatoes, halved
- 1 tsp vegetable oil
- 1 tsp red wine vinegar
- Pinch of salt and pepper
- For the salad:
- 1 head of romaine lettuce, washed and chopped
- 2 cups lemon pepper chicken, removed from bones and chopped (or any leftover chicken is fine)
- 1 avocado, chopped
- 1 15 oz can black beans, drained and rinsed
- 4 slices of bacon, cooked and crumbled
- 1 cup Shredded Mexican blend cheese
- For dressing: Add all ingredients to blender or mini food processer and pulse to combine.
- For corn salad: Toss all ingredients in a small bowl. Set aside to allow flavors to meld.
- For the salad: Place lettuce in individual bowls. Begin lining ingredients in bowl starting with cheese, corn salsa, black beans, chicken, avocado, bacon. Toss with cilantro lime vinaigrette.
Corn Salsa adapted from Martha Stewart
Cilantro Lime Vinaigrette adapted from All Recipes