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Overhead view of Southwestern Cobb Salad made with mixed greens, grilled chicken, black beans, avocado, cherry tomatoes, sweet corn, shredded cheese, sliced red onions, topped with cilantro lime vinaigrette.

Southwestern Cobb Salad

Tracy @ Next Level Baker
Southwestern Cobb Salad is a bold, flavorful twist on a classic Cobb. Grilled chicken, avocado, corn, black beans, cherry tomatoes and cheese sit atop fresh mixed greens. And it's all tied to together with a zesty chipotle lime vinaigrette to make a hearty, satisfying entrée salad.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Main Course, Salad
Cuisine American, Mexican
Servings 2

Equipment

  • 1 Small food processor or blender
  • 1 Outdoor or indoor grill

Ingredients
  

Entree salad ingredients for two:

  • 4 cups mixed salad greens
  • 2 thinly sliced chicken breasts grilled
  • 1 large avocado diced
  • 1 cup cherry tomatoes cut in half
  • 1 cup canned black beans rinsed
  • 1 cup canned (or cooked) corn kernels
  • 1 cup mixed Mexican cheese shredded
  • ¼ cup red onion thinly sliced
  • cilantro for garnish
  • salt and pepper for chicken

Chipotle Lime Vinaigrette

  • ½ cup fresh lime juice
  • ½ cup neutral oil (like avocado or grapeseed oil)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 2 medium chipotle peppers (canned)
  • 1 tablespoon liquid from the canned chipotle peppers
  • 1 garlic clove
  • 1 teaspoon agave (or honey)
  • ¼ teaspoon cumin
  • 1 teaspoon salt

Instructions
 

Make the Chipotle Lime Vinaigrette

  • Add all vinaigrette ingredients, except the neutral oil, to a small food processor or blender. Blend on medium until smooth and creamy.
  • Slowly drizzle in the neutral oil (or add it in stages), blending until it’s fully emulsified and incorporated into the dressing.

Make the grilled chicken

  • Turn the grill on high and let the grill heat up for 10 minutes.
  • Sprinkle salt and pepper on both sides of each thinly sliced chicken breast.
  • Turn the burners down between medium and medium high and then add the thinly sliced chicken breasts.
  • Grill the thinly sliced chicken breasts for 3-4 minutes per side until the internal temperature reaches 165℉. Thicker breasts will take longer.
  • Allow the grilled chicken to rest and cool for 5-10 minutes before slicing.

Put the salad together

  • Prep the vegetables and rinse the black beans.
  • Add two cups of mixed greens of your choice to a salad plate or bowl.
  • Add half of the cut tomatoes, diced avocados, black beans, corn and cheese sections over the mixed greens on each salad. Or you can just sprinkle them over the mixed greens.
  • Top each salad with sliced onions and one sliced chicken breast. Garnish with cilantro. Drizzle vinaigrette across each salad. Enjoy!

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Keyword Southwestern Chicken Salad
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