Name: southwestern cobb salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 pounds boneless skinless chicken breasts; 10 cups romaine lettuce (roughly chopped); 6 slices bacon (cooked + roughly chopped); 1 cup grape tomatoes (halved); 1 cup corn kernels; 1 ripe avocado (thinly sliced); 1 cup black beans (rinsed); 1 cup pepper jack cheese (grated or cubed); ¼ cup fresh cilantro (roughly chopped); 4 eggs (hard boiled + chopped); ½ cup apple cider vinegar; ¼ cup sugar; 1 sweet onion (roughly chopped); 2 teaspoons celery salt; 2 tablespoons dijon mustard; ½ teaspoon chipotle powder; ¼ teaspoon fresh black pepper; 1 cup avocado oil

southwestern cobb salad

5 from 1 vote

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Ingredients

2 pounds boneless skinless chicken breasts
10 cups romaine lettuce roughly chopped
6 slices bacon cooked + roughly chopped
1 cup grape tomatoes halved
1 cup corn kernels
1 ripe avocado thinly sliced
1 cup black beans rinsed
1 cup pepper jack cheese grated or cubed
¼ cup fresh cilantro roughly chopped
4 eggs hard boiled + chopped

FOR THE SMOKY SWEET ONION DRESSING

½ cup apple cider vinegar
¼ cup sugar
1 sweet onion roughly chopped
2 teaspoons celery salt
2 tablespoons dijon mustard
½ teaspoon chipotle powder
¼ teaspoon fresh black pepper
1 cup avocado oil

Instructions

In a blender or food processor, combine the ½ cup apple cider vinegar, ¼ cup sugar, 1 medium sweet onion, 2 teaspoon celery salt, 2 tablespoon mustard, ½ teaspoon chipotle powder and ¼ teaspoon black pepper and process until smooth. With the blender on its lowest speed, gradually add the 1 cup oil (avocado, canola, grapeseed) in a steady stream until the dressing is thickened.
Transfer ½ of dressing to a shallow dish or resealable bag and add 2 pounds chicken breasts . Marinate for 30 minutes or up to 24 hours. Reserve the remaining dressing (I like to store in a mason jar) for serving.
Heat grill on high for 10 minutes. Generously season the marinated chicken with cracked black pepper and place on hot grill.
Reduce heat to medium-low and cook without turning for 5-8 minutes. Using tongs, flip chicken and continue cooking, rotating frequently, until the internal temperature reads 165°F with an instant read thermometer. Remove from grill and set aside.
To assemble the salad, simply layer all ingredients starting with 10 cups romaine lettuce, 6 slices bacon chopped, 1 cup chopped grape tomatoes, 1 cup corn off the cob, or from a can, 1 sliced avocado, 1 cup black beans rinsed, 1 cup pepper jack cheese grated or cubed, ¼ cup roughly chopped cilantro, 4 chopped hard boiled eggs. Thinly slice the chicken breasts and lay on top. Add dressing to the salad or serve on the side.

SERVING SUGGESTIONS

To complete this meal serve with a side of fresh fruit or a cup of tortilla soup with crushed tortilla chips on top.

SWAP SUGGESTIONS

Protein: The chicken can be substituted with grilled shrimp or salmon. The marinade is complementary to both.
Vegetarian: Remove the chicken and bacon from the recipe and add a can of chickpeas to the salad. To make it even more filling add a whole grain like brown rice or farro.

WEEKEND PREP / MAKE AHEAD

Dressing can be made in advance and transferred to a jar or airtight container and stored in the refrigerator for up to 2 weeks (I like using a mason jar).
To bake chicken in the oven, preheat to 425°. Transfer chicken to a shallow baking dish, season with salt and pepper, and top with marinade. Bake for 20-25 minutes or until the internal temperature reaches 165°.