Cobb South Salad Recipe

Prep lettuce and vegetables

Wash and dry the romaine lettuce or mixed greens thoroughly. Chop or tear into bite-sized pieces until you have about 6 cups. Place in a large salad bowl or on a serving platter. Halve the cherry tomatoes and add them to a small bowl to keep separate for easy assembly.

Prepare avocado

Peel and dice the avocado into 1/2-inch cubes. To avoid browning, toss with a teaspoon of lime juice (from the dressing ingredient) and set aside.

Cook and rough-chop chicken (if not pre-cooked)

If your chicken is not cooked: season 2 boneless skinless chicken breasts with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or cube into bite-sized pieces to equal about 2 cups.

Prepare roasted corn

If using fresh corn: char kernels from 2 ears in a hot dry skillet or on a grill for 4–6 minutes until lightly browned. If using frozen, thaw and pat dry, then sauté 2 minutes in a skillet until slightly charred. Let cool slightly.

Assemble proteins and extras

Quarter 3 hard-boiled eggs. Crumble or chop 6 slices of cooked bacon. Rinse and drain 1 cup black beans. Shred 3 oz sharp cheddar. Thinly slice green onions and chop cilantro. Keep each component in its own small bowl or section on the serving platter for a classic Cobb-style presentation.

Arrange the salad

On the bed of greens, arrange the chicken, bacon, hard-boiled eggs, avocado, tomatoes, roasted corn, black beans, shredded cheddar, green onions and cilantro in neat rows or clusters so guests can pick preferred components. Sprinkle tortilla strips or crushed chips over the top just before serving to keep them crunchy.

Make the dressing: In a medium bowl whisk together 1 cup mayonnaise, 1/2 cup buttermilk and 1/4 cup sour cream until smooth. Add 2 tablespoons fresh lime juice, 1 teaspoon apple cider vinegar, 1 teaspoon minced garlic, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Taste and add 1 teaspoon honey if you want a touch of sweetness. Thin with additional buttermilk 1 tablespoon at a time if you prefer a looser pourable consistency. Chill at least 15 minutes to let flavors meld.

Adjust seasoning: After chilling taste again for salt, acid, and sweetness and adjust with additional lime juice or salt as needed.

Dress and serve: Right before serving, either drizzle the dressing over the arranged Cobb South Salad (about 1/2 to 3/4 cup dressing for the whole salad) or serve the dressing on the side. Toss gently if pre-mixing or allow guests to build their own bowls.

Add garnishes: Sprinkle tortilla strips or crushed chips over the top for crunch. Scatter pickled jalapeño slices if using. Serve with lime wedges for extra brightness.

Storage: Store leftover dressing in an airtight container refrigerated for up to 5 days. Keep salad components separate and combine just before serving to avoid sogginess; assembled leftovers are best within 24 hours.