Cowgirl Cobb Salad Recipe

Cook and slice chicken

If not already cooked, season 2 chicken breasts with salt and pepper and grill or pan-sear over medium-high heat 6–8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into 1/4-inch strips. Allow to cool slightly.

Cook bacon

Cook 6 slices of bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Drain on paper towels and chop into bite-sized pieces.

Hard-boil eggs

Place 3 eggs in a saucepan, cover with cold water, bring to a boil, then cover, remove from heat and let sit 9–10 minutes. Transfer to an ice bath for 5 minutes, peel and quarter.

Prepare vegetables: halve 1 cup cherry tomatoes, dice 1 avocado (toss with a squeeze of lime or a pinch of salt if desired to slow browning), drain and rinse 1 cup black beans, warm or grill 3 oz corn if using fresh (or heat frozen corn), thinly slice 1/4 cup red onion, chop 2 tablespoons cilantro, and slice pickled jalapeños if using.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk in a bowl until smooth.

Add 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon hot sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until fully combined and taste; adjust seasoning or thin with additional buttermilk (1 tablespoon at a time) to reach desired consistency.

Combine 6 cups romaine, 2 cups iceberg and 1 cup baby spinach in a large shallow bowl or platter and gently toss to mix.

Arrange components in rows or clusters over the greens: sliced grilled chicken, chopped bacon, quartered eggs, 1 cup halved cherry tomatoes, 1 diced avocado, 1 cup black beans, 3 oz corn, 1/4 cup thinly sliced red onion, 1 cup shredded cheddar, and 1 oz crumbled blue cheese (if using). Sprinkle 2 tablespoons chopped cilantro and sliced pickled jalapeños to taste over the top.

Scatter 2 cups of corn tortilla chips or seasoned croutons over the salad right before serving for crunch (or serve on the side).

Drizzle the Cowgirl dressing over the salad (start with about 1/2 cup) or serve the dressing on the side. Toss lightly to coat or let diners serve themselves.

Serve immediately so chips/croutons remain crunchy. Leftover components (dressing, cooked chicken, bacon, beans) can be stored separately in airtight containers in the refrigerator for up to 3–4 days. Do not store assembled salad with chips to avoid sogginess.