Southwestern Cobb Recipe

Cook chicken (if not pre-cooked)

Pat 2 chicken breasts dry. Toss with 1 tablespoon olive oil and the optional protein seasoning (0.5 tsp cumin, 0.5 tsp chili powder, 0.25 tsp garlic powder, 0.25 tsp salt, 0.25 tsp black pepper). Heat a skillet over medium-high heat and cook chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice or shred into about 2 cups.

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

Place 4 eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9 minutes for firm yolks. Cool in an ice bath for 5 minutes, peel and quarter.

If using fresh corn, grill or sauté 1 cup corn with a little oil until lightly charred, 4–6 minutes; if using frozen, thaw and sauté briefly or microwave until warm.

Rinse and drain 1 cup canned black beans and set aside.

In a medium bowl, whisk together 0.5 cup mayonnaise, 0.25 cup Greek yogurt, 2 tablespoons sour cream, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1 teaspoon ground cumin, 1 teaspoon chili powder, 0.5 teaspoon smoked paprika, 1 minced garlic clove, 0.75 teaspoon salt, 0.25 teaspoon black pepper and 1 teaspoon hot sauce (optional).

Adjust texture with 1–2 tablespoons water if too thick. Taste and adjust seasoning — add more lime for brightness, honey for sweetness, or hot sauce for heat.

In a large bowl or on a platter, combine 6 cups chopped romaine and 2 cups baby spinach; toss lightly to mix.

Arrange the salad in sections (classic Cobb style) or scatter evenly: add rows or clusters of 2 cups cooked chicken, 1 cup corn, 1 cup black beans, 6 chopped bacon slices, 4 quartered hard-boiled eggs, 1 cup halved cherry tomatoes, 1 diced avocado, 1 cup shredded cheddar, and 3 thinly sliced green onions.

Sprinkle 0.25 cup chopped cilantro over the top and add 1 cup tortilla strips or crushed tortilla chips for crunch.

Serve with the southwestern dressing on the side or drizzle 0.5–1 cup dressing over the salad just before serving. Toss gently if plating individually or let diners add dressing to their portion.

Garnish with lime wedges to squeeze over the assembled salad and additional cilantro if desired.