Southwest Cobb Recipe

Cook and shred chicken (if not using pre-cooked)

Poach or roast 1 large chicken breast (about 10–12 oz) by simmering in lightly salted water for 12–15 minutes until internal temp reaches 165°F (74°C), or roast at 400°F (200°C) for 20–25 minutes. Let rest 5 minutes, then shred or dice into bite-sized pieces. Cool to room temperature before adding to the salad.

Heat a small skillet over medium heat and cook bacon until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain, then crumble into bite-sized pieces.

If using frozen corn, place in a microwave-safe bowl and microwave for 1–2 minutes until thawed and warm. If fresh, you can blanch for 1–2 minutes in boiling water and drain. If using canned or jarred corn, drain and rinse.

Rinse and drain black beans in a fine-mesh strainer; set aside. Pat diced avocado dry with paper towel to remove excess moisture to prevent browning until assembly.

Hard-boil eggs: place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, remove from heat, cover and let sit 10–12 minutes. Transfer to an ice bath for 5 minutes, peel and chop.

In a medium bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, olive oil and honey until smooth.

Add chili powder, ground cumin, smoked paprika, garlic powder, salt, black pepper and optional hot sauce. Whisk until well combined and taste; adjust salt, lime juice or honey as needed for balance. If dressing is too thick, thin with 1–2 teaspoons of water or more lime juice to reach desired consistency.

Cover and refrigerate the dressing for at least 10 minutes to let flavors meld. Dressing can be made up to 3 days ahead.

In a large bowl or on a large platter, combine romaine lettuce and mixed baby greens and toss gently to mix.

Arrange the salad in rows or sections for a classic Cobb look: place shredded chicken in one row, black beans in another, corn in another, diced avocado in another, chopped hard-boiled eggs in another, crumbled bacon and shredded cheddar in others, and scatter cherry tomatoes across or in a row.

Sprinkle tortilla strips or crushed chips evenly over the top for crunch and scatter chopped cilantro.

Serve with Southwest dressing on the side or drizzle about 0.5–0.75 cups dressing over the salad just before serving. Toss lightly if you prefer all ingredients coated, or allow diners to add dressing to taste.

Garnish with lime wedges to squeeze over individual portions.