Sw Cobb Salad Recipe
Queso Fresco, and Cayenne Lime Dressing
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Ingredients
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Salad Base & Toppings
Cayenne Lime Dressing
Optional Protein Prep (if cooking chicken fresh)
Method
Optional Protein Prep (if cooking chicken fresh)
- 1
Season and Cook Chicken
If preparing chicken fresh: pat chicken breasts dry and season both sides with salt, black pepper, and chipotle powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and the internal temperature reaches 165°F (74°C). Remove from pan and let rest 5 minutes, then slice or shred into bite-size pieces. Cool slightly before adding to salad.
Cayenne Lime Dressing
- 2
Make Dressing
In a jar or small bowl, combine 3 tablespoons fresh lime juice, 3 tablespoons Greek yogurt, 1 tablespoon honey, 1 teaspoon minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk together while slowly streaming in 1/2 cup extra-virgin olive oil until emulsified and smooth. Taste and adjust seasoning or sweetness; add more cayenne for heat or more honey for sweetness. Refrigerate until ready to use (keeps 3–4 days).
Salad Assembly
- 3
Prepare Produce & Toppings
Wash and thoroughly dry romaine and spinach. Chop romaine into bite-size pieces and roughly chop the spinach if using. Halve the grape tomatoes. Dice the avocado and sprinkle with a little lime or salt if desired to slow browning. Rinse and drain black beans. If using fresh corn, char or sauté then cool; if using frozen, thaw and pat dry. Cook and crumble the bacon. Crumble the queso fresco.
- 4
Build the Salad
In a large serving bowl or on a platter, arrange the chopped romaine and spinach as the base. Arrange the salad toppings in rows or sections across the greens: shredded chicken, corn, black beans, halved tomatoes, diced avocado, crumbled bacon, crumbled queso fresco, sliced green onions, and cilantro. Sprinkle the tortilla strips or crushed chips over the top for crunch.
- 5
Dress and Serve
Drizzle the cayenne lime dressing over the salad just before serving (start with about 1/3 cup and add more to taste), or serve dressing on the side. Gently toss to combine or allow guests to serve themselves. Taste and finish with an extra sprinkle of queso fresco, cilantro, or a grind of black pepper if desired.