Description
Southwestern flair meets classic Cobb salad in this zesty chicken-packed dish brimming with fresh ingredients. Crisp romaine, juicy grilled chicken, and bold southwest spices create a memorable meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups cooked chicken breast (diced)
- 2 hard-boiled eggs (chopped)
- 1/4 cup crumbled feta cheese
Vegetables and Greens:
- 4 cups mixed greens (e.g., romaine, spinach)
- 1 cup cherry tomatoes (halved)
- 1/2 cup black beans (rinsed and drained)
- 1/2 cup corn kernels (cooked)
- 1 avocado (sliced)
- 1/4 cup sliced black olives
Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon chipotle pepper in adobo sauce (minced)
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Craft a zesty chipotle lime dressing by blending mayonnaise, sour cream, lime juice, minced chipotle pepper, honey, garlic powder, salt, and pepper until smooth and creamy.
- Spread a vibrant bed of mixed greens across a large serving platter, creating a colorful foundation for the salad.
- Distribute diced chicken evenly over the greens, ensuring consistent coverage.
- Scatter cherry tomatoes across the salad, adding bursts of fresh color and juicy texture.
- Sprinkle black beans and corn kernels to introduce southwestern-inspired elements and additional protein.
- Carefully arrange sliced avocado for a creamy, rich layer that complements the other ingredients.
- Crumble feta cheese over the salad, providing a tangy and salty accent.
- Garnish with sliced black olives for a distinctive, briny flavor profile.
- Top with chopped hard-boiled eggs to enhance the salad’s protein content and visual appeal.
- Just before serving, drizzle the prepared chipotle lime dressing over the salad or serve separately, allowing guests to customize their dressing intensity.
- Gently toss the ingredients or serve as a composed salad for a stunning presentation.
Notes
- Customize heat levels by adjusting the amount of chipotle pepper, allowing spice-sensitive individuals to enjoy the salad without overwhelming flavor.
- Prep proteins ahead of time by grilling or roasting chicken in advance, making this a quick weeknight meal or convenient meal-prep option.
- Transform into vegetarian version by replacing chicken with grilled tofu, roasted chickpeas, or additional black beans for protein-packed alternative.
- Keep avocado fresh by slicing just before serving and sprinkling with lime juice to prevent browning and maintain vibrant green color.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: None
- Cuisine: Southwestern
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 170 mg