Best Chilis Southwestern Cobb Salad Recipes

Southwestern Cobb Salad image

Provided by dianegrapegrower

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

1/2 cup ranch dressing (your favorite brand)
1 teaspoon hot sauce (your favorite)
1 tablespoon cilantro, minced
2 tablespoons fresh lime juice
2 boneless skinless chicken breast halves
olive oil
salt and pepper
3 cups romaine lettuce, chopped
1/2 cup frozen corn, thawed
1/2 avocado, diced
4 green onions, chopped
1/2 cup canned black beans, drained and rinsed thoroughly
1/2 cup jarred roasted red pepper, diced
1/2 cup cherry tomatoes, halved
1/2 cup tortilla chips, crushed
1/2 cup mexican cheese, crumbled (optional)

Steps:

Preheat grill to medium.
Combine all dressing ingredients, cover and chill.
Brush chicken with olive oil, season with salt and pepper. Grell 4-5 minutes per side, or until cooked through. Allow to cool 5 minutes, and slice into strips across the grain.
Toss all salad ingredients together in a large bowl, or arrange decoratively on two plates. Drizzle with 1/2 dressing, and offer the balance at the table.

Nutrition Facts : Calories 635.3, Fat 40.9, SaturatedFat 6.4, Cholesterol 84.7, Sodium 1440.1, Carbohydrate 34.1, Fiber 11.9, Sugar 5.5, Protein 36

Southwestern Cobb Salad image

Provided by Mimi Bobeck

Categories Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons minced garlic
1 teaspoon kosher salt
3/4 lb skirt steak, cut into 2-inch pieces
1/3 cup low-fat sour cream
3 tablespoons low-fat milk
1/4 cup chopped green onion
1 tablespoon olive oil
1 1/3 cups diced poblano peppers (1/2-inch)
1 1/3 cups corn kernels
8 ounces coarsely chopped romaine lettuce (2 quarts)
1 cup sliced california ripe olives
1 (15 ounce) can pinto beans, rinsed and drained
3/4 cup crumbled Cotija cheese

Steps:

Combine chili powder, cumin, garlic and 3/4 teaspoon salt in a shallow bowl. Toss steak with seasoning, cover and refrigerate for at least 30 minutes.
In a small mixing bowl, whisk together sour cream, milk, green onion and remaining salt. Cover and set aside.
Heat 1 teaspoon of oil in a medium sized sauté pan over high heat. Add peppers and cook for 3-4 minutes until just tender and lightly charred. Transfer to a clean plate and set aside. Add 1 more teaspoon of oil to pan and sauté corn over medium-high heat for 2-3 minutes until golden, then transfer to a separate clean plate. Pour remaining oil into pan, and sauté seasoned steak over high heat for 3-4 minutes, stirring and turning occasionally until browned and cooked through. Transfer to a clean cutting board and chop into thin strips.
In a large mixing bowl, toss romaine lettuce with creamy cilantro dressing. Divide onto four plates. Top each plate of lettuce with consecutive strips of poblanos, steak, corn, California Ripe Olives, beans and cotija cheese and serve immediately.

Nutrition Facts : Calories 392.8, Fat 18.2, SaturatedFat 7, Cholesterol 56.4, Sodium 744.6, Carbohydrate 31.9, Fiber 9.3, Sugar 2.1, Protein 27.9

Chili's Southwestern Cobb Salad Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 27

CORN AND BLACK BEAN RELISH:
1 can black beans - (14 1/2 oz) drained
1 can yellow corn - (14 1/2 oz) drained
3/4 cup diced red bell pepper diced
1/2 cup diced yellow onion diced
1/3 cup fresh lemon juice
Crushed black pepper to taste
AVOCADO RANCH DRESSING:
1 cup prepared guacamole
1 1/2 cups bottled ranch dressing
PICO DE GALLO:
1 medium sweet onion chopped
3 medium tomatoes chopped
2 jalapeño peppers - (to 4)
3 tablespoons chopped fresh cilantro or to taste
2 tablespoons fresh lemon juice
Salt to taste
Freshly-ground black pepper to taste
COBB SALAD:
5 prepared seasoned chicken patties (3 oz ea)
1 package green salad mix - (16 oz) (iceberg/romaine mix)
3 medium Roma tomatoes diced
1 package bacon - (12 oz) fried crisp, diced (set aside to drain)
3 hard boiled eggs - (or 4) diced
8 ounces Monterey jack and cheddar cheese mix finely grated
1 cup Pico De Gallo (listed above)
Chopped green onions for the garnish

Steps:

Corn And Black Bean Relish: Mix black beans, corn, red bell pepper, diced yellow onion, and lemon juice with crushed black pepper in bowl and refrigerate for several hours. This will let the flavors develop. Avocado Ranch Dressing: Mix together well and place in a covered plastic container and refrigerate, unused portion will stay fresh for several days. Pico De Gallo: Remove seeds, stem, and finely chop jalapeño pepper. Mix all ingredients together and refrigerate. Should be used same day. Cobb Salad: Boil eggs and drain. Let them cool. Set aside. Fry bacon until crisp and dice. Set aside. Fry seasoned chicken patties until crisp, drain and set aside. Cut chicken patties into strips, 3/4-inch wide by 2 1/2 inches long, before using. On a large serving platter, place lettuce. Top, in strip fashion, with the remainder of the ingredients. Cover the length of the lettuce in the order given. Left to Right: Lettuce, on whole platter; 1/4 to 1/3 cup shredded Colby/Jack cheese; 1/3 cup pico de gallo; chicken patties strips, diced; 1/2 cup corn and black bean relish mixture; 1 boiled egg, chopped; 1/4 cup crisp bacon, diced; green onions, to taste for the garnish; avocado ranch dressing, along the side of the salad. This recipe yields 3 servings.