A classic Cobb salad gets a Mexican twist with the addition of corn, black beans, Colby Jack cheese, and a creamy salsa dressing.
Why you will love this
I love Cobb salads - so many satisfying flavors and textures. Creamy avocado, tangy blue cheese, salty bacon, juicy chicken, crisp, cool lettuce... is your mouth watering yet?
This Mexican Cobb does not disappoint. It's everything a traditional Cobb should be with the addition of a few more toppings that only make this Cobb better than ever!
Let's not forget the five-ingredient creamy homemade dressing that couldn't be easier to whip up! You will crave this salad as an indulgence for lunch or as a hearty main dish for dinner.
What is Cobb salad?
The Cobb salad is a main dish salad created by the Hollywood Brown Derby restaurant and is named after the restaurant's owner, Robert Howard Cobb.
The easiest way to remember the toppings on a Cobb salad is to use the acronym EAT COBB. This stands for eggs, avocado, tomatoes, chicken, onions, bacon, and blue cheese.
- Corn, black beans, and Colby Jack cheese add a Mexican vibe to this Cobb salad. Cotija cheese can also be used.
- Chicken - Leftover and rotisserie chicken both work great here or try chicken taco meat.
- Onions - I prefer red onion. Pickled onions are also great in this salad.
- Dressing - a simple blend of sour cream, salsa, chili powder, cumin, and lime juice. It's light and creamy and pairs perfectly with the other ingredients.
See the recipe card for complete instructions and ingredient amounts.
- Mix the dressing ingredients together. Set aside.
- Spread the lettuce on a serving platter.
- Arrange the rest of the ingredients on the lettuce.
- Serve dressing on the side. Garnish with cilantro and serve with tortilla chips, if desired.
- Add chili-spiced chicken for a punch of extra flavor. Season chicken breast with cumin, paprika, chili powder, garlic powder, onion powder, and salt. Sear both sides of chicken in a skillet until golden brown. Transfer skillet to a 375-degree oven and bake approx. 10-12 minutes until chicken reaches an internal temperature of 165 degrees. Rest then slice.
- Always buy blocks of cheese and crumble/shred the cheese when ready to use. Blocks stay fresher and have more moisture than pre-crumbled/pre-shredded varieties.
- Serve this Cobb with tortilla chips or garlic bread.
Mexican Cobb Salad
- ½ cup sour cream
- 2 tablespoons salsa
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ½ lime (juiced)
- 4 cups romaine lettuce (or iceberg, chopped)
- 1 boneless skinless chicken breast (cooked and sliced (Note 1))
- 2 hard-boiled eggs (quartered)
- ⅓ cup diced tomato
- ⅓ cup black beans (rinsed and drained)
- ⅓ cup corn
- 3 slices thick-cut bacon (cooked and chopped)
- ½ avocado (sliced)
- 2 slices red onion (separated into rings)
- 2 ounces blue cheese (crumbled)
- 2 ounces Colby Jack cheese (shredded)
- cilantro (for garnish)
- blue corn tortilla chips (for garnish)
- For the dressing, combine sour cream, salsa, chili powder, cumin, and lime juice in a small bowl. Stir to combine. Set aside. (Note 2)
- To assemble the salad, spread the lettuce in an even layer on a platter. Arrange the rest of the ingredients on top, either grouped or in rows.
- Drizzle the dressing over the salad or serve on the side. Garnish with cilantro and serve with tortilla chips.
- Use leftover or rotisserie chicken. Alternatively, season chicken breast with chili powder, cumin, paprika, onion powder, garlic powder, and salt. Sear in a skillet over medium heat until golden on both sides. Transfer skillet to 375-degree oven and cook for 10-12 minutes until the internal temperature of the chicken reaches 165 degrees. Rest and slice.
- If needed, add a splash of milk to reach desired consistency.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in October 2018 and has been updated.