Southwestern Cobb Salad Recipe

Prep lettuce and vegetables

Wash and dry the mixed lettuce thoroughly; tear or chop into bite-sized pieces and place in a large chilled serving bowl or on a platter (about 6 cups). Halve the Roma tomatoes lengthwise and dice into 1/2-inch pieces. Thinly slice the red onion into half-moons and soak in cold water for 5 minutes if you want milder onion, then drain. Halve, pit and slice the avocado just before assembling; toss the slices gently with the juice of 1/2 lime to prevent browning and season lightly with a pinch of salt and pepper.

Hard-boil the eggs: place 2 large eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce heat to a simmer and cook 9 minutes for a firm yolk. Transfer eggs to an ice bath for 5 minutes, then peel and dice into 1/2-inch pieces. Set aside.

Cook bacon

Cook 4 slices of bacon until crisp. You can pan-fry over medium heat (about 8 minutes, turning occasionally) or bake at 400°F (200°C) on a sheet pan for 12–15 minutes. Drain on paper towels, then when cool, chop into 1/2-inch pieces.

Season and grill the chicken

Pound two boneless skinless chicken breasts to even thickness (about 1/2 inch) for even cooking. Rub each breast with 1 tablespoon olive oil and season both sides with 2 teaspoons Southwestern seasoning and a pinch of salt and pepper. Preheat a grill or grill pan to medium-high heat. Grill the chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and exterior has good char. Transfer to a cutting board and let rest 5 minutes, then slice across the grain into 1/2-inch strips or dice as preferred.

Toast sunflower seeds (optional)

In a small dry skillet over medium heat, toast 2 tablespoons sunflower seeds, stirring constantly, 2–3 minutes until fragrant and lightly golden. Remove from pan to cool.

Arrange the salad: On the bed of prepared lettuce, create neat rows or scatter the components: place the Southwestern grilled chicken strips on one section, diced hard-boiled egg in another, diced Roma tomatoes, crumbled bleu cheese, chopped crispy bacon, sliced avocado, and drained red onion in separate groupings so the salad resembles a Cobb layout. Sprinkle the toasted sunflower seeds evenly over the top and scatter cilantro if using.

Season and serve: Lightly squeeze remaining lime over the assembled salad and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Serve immediately with your choice of dressing (ranch, cilantro-lime, or chipotle ranch) on the side so guests can add as desired.