Best Southwestern Cobb Salad Recipes

CHILI'S SOUTHWESTERN COBB SALAD RECIPE - (4/5)

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.

SOUTHWESTERN COBB SALAD

Steps:

• Arrange lettuce leaves on 4 plates. Arrange rows of Cheddar cheese, bacon, eggs, chicken, tomatoes, chopped avocados, and cucumber, in that order, over lettuce.
• Mash pitted avocado in a small bowl; add lemon juice and mix well. Stir ranch dressing into avocado-lemon juice mixture until dressing is smooth.
• Top salad with dressing.

SOUTHWESTERN COBB SALAD

Steps:

• Combine 1/4 cup lime juice, 1/4 cup oil, soy sauce, 1/2 teaspoon cumin, and redpepper flakes in a small bowl. Place chicken breasts in a large resealable plastic bag. Pour marinade into bag, and refrigerate at least 1 hour or overnight.
• Heat a grill or grill pan over medium-high heat. Lift chicken from bag, allowing excess marinade to drain off. Cook until grill marks appear and chicken is cooked through, about 5 minutes per side. Cool chicken completely, and cut into 1/2-inch pieces; set aside.
• Place eggs in a saucepan with cold water to cover. Bring to a boil. Cover; remove from heat. Let sit 11 minutes. Drain; rinse under cold running water until cooled. Peel and roughly chop eggs; set aside.
• Heat a skillet over medium heat. Cook bacon until crisp, and drain on paper towels. Crumble when cool; set aside.
• Place yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for chicken. Turn peppers with tongs as they char. (Alternatively, place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover immediately with plastic wrap. Let peppers sweat until cool enough to handle. Peel off blackened skin and discard. Remove seeds; chop yellow pepper into 1/2-inch pieces and poblano into 1/4-inch pieces; set aside separately.
• In a bowl, combine yellow pepper, tomato, olives, and half the chopped onion. Sprinkle with salt and pepper; set aside. In another bowl, combine poblano with avocados, 1/4 cup cilantro, lime juice, cayenne pepper (if using), and remaining 1/2 teaspoon cumin; season with salt and pepper; set aside.
• Combine black beans with remaining 1/4 cup cilantro and chopped onion. Drizzle with remaining olive oil, and season with salt and pepper; set aside.
• Arrange romaine on a platter. Arrange chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve.

GREEN GODDESS DRESSING FOR SOUTHWESTERN COBB SALAD

Steps:

• Combine ingredients in a blender or food processor; process until smooth. Refrigerate in an airtight container up to 3 days.

SOUTHWESTERN CHICKEN COBB SALAD

Steps:

• In small bowl, beat all dressing ingredients with wire whisk until blended. Cover; refrigerate while preparing salad.
• On 1 large platter or 2 medium platters, arrange cheese, tomatoes, chicken strips, corn and jicama in rows, leaving room at end for row of avocados.
• Just before serving, remove pits from avocados, peel and chop. In small bowl, mix avocados and lime juice; toss to coat. Arrange avocados on platter. Serve dressing on the side.

SOUTHWESTERN COBB SALAD

Steps:

• Cover large platter with salad greens.
• Arrange next 7 ingredients in rows over greens.
• Mix dressing and salsa until blended; drizzle over salad just before serving.

SOUTHWESTERN COBB SALAD

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.

SOUTHWESTERN COBB SALAD

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.

SOUTHWESTERN COBB SALAD WITH CHILI-RUBBED STEAK

Steps:

• For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture into a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, hot sauce, cilantro, scallion, and orange zest. Whisk well to make a creamy dressing. Set aside.
• For the steak: Position a rack and broiler pan about 6-inches from the heat element and preheat the broiler to high. Season steak with salt to taste. Stir the chili powder into the oil in a small bowl. Rub the spiced oil on both sides of the steak. Carefully lay the steak on the hot pan and broil, turning once, 8 to 10 minutes per side for medium-rare. Transfer the steak to a cutting board and let rest 5 minutes before cutting into bite-size cubes.
• For salad: Halve, seed, peel, and dice the avocado. Put the romaine into a large salad bowl. Arrange the steak, avocado, tomatoes, orange, jicama, and cheese over the lettuce in wide stripes and season with salt and pepper, to taste.
• Pour about 3 tablespoons of dressing over the salad and toss well. Serve the salad with warm corn or flour tortillas, if desired.

SOUTHWESTERN COBB SALAD

Steps:

• 1. Combine the 1/4 lime juice, 1/4 cup oil, soy sauce, 1/2 teaspoon cumin, and red pepper in small bowl. Place the chx in a large plastic bag. Pour marinade into the bag, and refrigerate at least 1 hr. or overnight. 2.Heat grill or broiler. Cook chx about 5 minutes per side. cool completely and cut into 1/2" pieces. 3. Place the eggs in a saucepan with cold water to cover. Bring to boil. Remove from heat. Let set 11 minutes. Drain, rinse under cold water. Peel and roughly chop. 4. Heat skillet over medium heat. Cook bacon until crisp. Drain. crumble when cool. 5. Place the yellow and poblano peppers directly on burner. Char. Transfer to bowl, sweat peppers. Peel, seed, and chop into 1/2" pieces. Set aside separately. 6. Combine yellow pepper, tomato, olives, and half of onion. Sprinkle with salt & pepper. In another bowl, combine poblano, avocados, 1/4 cup cilantro, juice of 2 limes, cayenne, and remaining 1/2 teaspoon cumin. Season with salt & pepper. 7. Combine black beans with remaining 1/4 cup cilantro and chopped onion. Drizzle with 2 tablespoons oil and season with salt & pepper. 8. Arrange romaine on plates. Arrange chx, eggs, bacon, tomato, avocado, and bean mix in sections across the romaine. Drizzle with Green Goddess Dressing. Serve.