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Southwestern Cobb Salad

Updated: Dec 8, 2020

From the Kitchen of Home of Cooks

Time to Prepare: 20 minutes Cook Time: 15 minutes Serving: 6 People


Spring mix or any salad greens of your choice 1-2 grilled chicken breast (seasoned with taco seasoning) 1 can (15.5 oz) black beans drained and rinsed well 1 can corn, drained and rinsed 2 hard boiled eggs, halved lengthwise radishes, sliced cherry tomatoes, halved ½ avocado, sliced bacon bits tortilla chips, crumbled ranch dressing Cooking Method

  1. To hard boil eggs: Place eggs in a saucepan with cold water and add a pinch of salt. Make sure the water is covering the eggs by 1 inch. Bring to a boil. Once boiling, let boil for 2 minutes. Then shut off fire, cover and let stand for 10 minutes. Drain and run under cold water. Let cool. Then peel and halve them, lengthwise.

  2. To grill chicken: Preheat the grill pan to medium-high heat (I use a cast iron one). If the weather permits, this can be done on the BBQ as well. Wash chicken and pat dry. Toss with oil and taco seasoning to coat. Grill chicken, about 4 minutes on each side, or until done. Then thinly slice.

  3. Layer salad greens on a large platter.

  4. Arrange chicken, beans, corn, cherry tomatoes, avocado and radishes across the layered greens and top with the bacon bits and crumbled tortilla chips.

  5. Drizzle dressing over salad just before serving.



You can substitute ranch dressing with our chipotle lime sauce (without the mayo). You can add in chopped onion, chopped red or yellow pepper and chopped cilantro. To crumble the tortilla chips, you can place them in a zip lock bag, let out the air, and use a bottle to crunch them.


Download and print our recipe below!

Sothwestern Cobb Salad.docx
Download PDF • 76KB

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