Southwest Cobb Recipe
Romaine lettuce, chipotle ranch, spicy grilled chicken breast, pico de gallo, black beans, fresh roasted corn, fresh avocado, cheese and tortilla strips.
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Ingredients
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Salad Base
Chicken
Dressing
Method
Preparation
- 1
Prepare the Chicken
In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Coat the chicken breasts in this mixture. Let marinate for at least 30 minutes.
- 2
Grill the Chicken
Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Remove from grill and let rest before slicing.
- 3
Prepare the Salad Ingredients
While the chicken is grilling, chop the romaine lettuce into bite-sized pieces. Dice the avocado and set aside. Prepare the pico de gallo, black beans, and roasted corn.
Assembly
- 4
Combine Salad Ingredients
In a large salad bowl, combine the chopped romaine lettuce, pico de gallo, black beans, roasted corn, and diced avocado.
- 5
Add Chicken and Dressing
Slice the grilled chicken and place it on top of the salad. Drizzle with chipotle ranch dressing and toss gently to combine.
- 6
Top with Cheese and Tortilla Strips
Sprinkle the shredded cheddar cheese over the salad and top with tortilla strips for added crunch.