Best Mexican Cobb Salad With Chipotle Herb Dressing Recipes

MEXICAN COBB SALAD

Mexican Cobb Salad image

This is an old Ladies' Home Journal recipe. It's very attractive, different from an ordinary Cobb salad, and has a bit of a "kick". Great salad to serve with a Mexican food menu.

Provided by PanNan

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2/3 cup sour cream
1 (4 ounce) can chopped green chilies, undrained
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon fresh ground pepper
1/2 teaspoon red pepper sauce
1/4 teaspoon salt
6 cups shredded romaine lettuce
1 (15 ounce) can red kidney beans, drained and rinsed
1 cup shredded monterey jack cheese
2 large tomatoes, diced
1 1/2 cups diced cooked chicken
1 avocado, diced
1/4 cup minced red onion
1 1/2 cups diced jicama or 1 1/2 cups celery
6 slices bacon, cooked and crumbled

Steps:

Combine dressing ingredients.
Stir until blended.
Refrigerate.
Use a clear glass serving bowl and layer one salad ingredient at a time, from lettuce through bacon.
Serve immediately with the dressing on the side.

Nutrition Facts : Calories 474.6, Fat 29.2, SaturatedFat 11.8, Cholesterol 69.7, Sodium 450.7, Carbohydrate 30.2, Fiber 11.3, Sugar 4.7, Protein 25.5

MEXICAN COBB SALAD WITH CHIPOTLE-HERB DRESSING

MEXICAN COBB SALAD WITH CHIPOTLE-HERB DRESSING image

Categories Salad Vegetable No-Cook Lunch

Yield 8 servings

Number Of Ingredients 16

Ingredients

1/3 cup canola oil
1/4 cup snipped fresh cilantro
1/4 cup snipped fresh marjoram
1/4 cup lime juice
2 Tbsp. white wine vinegar
1-2 chipotle peppers in adobo sauce, drained and finely chopped*
1 1/2 tsp. kosher salt
12 cups packaged chopped hearts of romaine or 1 head romaine lettuce, coarsely shredded
4 cups shredded cooked chicken**
1 small red onion, finely chopped
1 15-oz. can black beans, rinsed and drained
1 avocado, halved, seeded, peeled, and chopped
2 plum tomatoes, seeded and chopped
1 cup cooked fresh or frozen corn***
2 Tbsp. snipped fresh chives
2 limes, cut into wedges

Steps:

1. For dressing, in a small bowl whisk together oil, cilantro, marjoram, lime juice, vinegar, chipotle peppers, and salt. Set aside. 2. Arrange lettuce on a very large platter. In a large bowl combine chicken, onion, and 1/4 cup dressing. Toss to coat. Arrange chicken mixture, black beans, avocado, tomatoes, and corn in rows atop lettuce on platter. Sprinkle with chives; drizzle the remaining dressing. Serve with lime wedges. Makes 8 servings. *HANDLING HOT CHILE PEPPERS: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done. **TIP: For quick cooked chicken, purchase a deli-roasted chicken. Remove the meat and shred enough chicken to make 4 cups. ***TO COOK CORN: For fresh corn, remove the husks and silks from 2 fresh ears of corn. Rinse. Cook, covered, in enough boiling lightly salted water to cover for 5 to 7 minutes or until kernels are tender. Submerse in ice water to cool quickly; drain well. Carefully cut corn off the cobs. For frozen corn, cook 1 cup corn according to package directions. MAKE AHEAD: Prepare salad as directed, except toss avocado gently with 1 tablespoon lime juice to prevent browning; do not drizzle with dressing. Cover and chill salad and dressing for up to 4 hours. Serve salad as directed. Per serving: 323 cal., 17 g total fat (2 g sat. fat), 62 mg chol., 701 mg sodium, 20 g carbo., 6 g dietary fiber, 25 g protein.