Mexican Cobb Fresca Salad Recipe
Make Mexican Cobb Fresca Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Protein
Cheese & Toppings
Dressing
Method
Preparation of Ingredients
- 1
Prepare the Salad Base
Wash the romaine lettuce thoroughly and chop it into bite-sized pieces. Halve the cherry tomatoes, peel and dice the cucumber, and thinly slice the red onion. Cut the avocado in half, remove the pit, and slice it into cubes.
- 2
Prepare the Protein
Grill the chicken breasts until fully cooked and no longer pink in the center, about 6-7 minutes per side. Let it rest for a few minutes before slicing. Drain and rinse the black beans if using canned, and if using frozen corn, cook according to package instructions.
- 3
Prepare the Toppings
Crumble the feta cheese, and chop the cilantro finely. Cut the limes into wedges.
Assembly of the Salad
- 4
Combine Salad Base
In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, and cubed avocado.
- 5
Add Protein and Toppings
Add the sliced grilled chicken, black beans, and corn to the salad bowl. Top with crumbled feta cheese and chopped cilantro.
Dressing
- 6
Make the Dressing
In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper until well combined.
- 7
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
Serving
- 8
Serve the Salad
Divide the salad into serving bowls, garnish with lime wedges, and enjoy!
