Mexican Cobb Salad
A classic Cobb salad gets a Mexican twist with the addition of corn, black beans, Colby Jack cheese, and a creamy salsa dressing.
Servings: 2
Calories: 875kcal
Ingredients
Dressing
- ½ cup sour cream
- 2 tablespoons salsa
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ½ lime juiced
Salad
- 4 cups romaine lettuce or iceberg, chopped
- 1 boneless skinless chicken breast cooked and sliced, see notes
- 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
Instructions
Dressing
- Combine sour cream, salsa, chili powder, cumin, and lime juice in a small bowl. Stir to combine. If needed, add a splash of milk to thin the consistency. Set aside.
Salad
- Arrange 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.
Notes
- Use rotisserie chicken or taco chicken breasts.
Nutrition
Calories: 875kcal | Carbohydrates: 31g | Protein: 46g | Fat: 65g | Saturated Fat: 27g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 340mg | Sodium: 1126mg | Potassium: 1356mg | Fiber: 10g | Sugar: 8g | Vitamin A: 9693IU | Vitamin C: 21mg | Calcium: 507mg | Iron: 4mg
