Southwest Style Cobb Salad with Smoky Chipotle Dressing

  • Serves: 8
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Calories: 491
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Ingredients

  • 2 lbs Chicken breast
  • 1 cup Chipotle mayonnaise, homemade or store bought
  • 10 cups Romaine lettuce, roughly chopped
  • 6 pieces Thick cut bacon, cooked and chopped
  • 1 cup Cherry tomatoes, halved
  • 1 cup Corn, cooked from a cob, warmed from frozen or drained from a can
  • 1 Ripe avocado, thinly sliced
  • 1 cup Black beans, rinsed
  • 1 cup Pepper jack cheese, cubed
  • 1/4 cup Fresh cilantro, roughly chopped
  • 1/2 cup Green onions, roughly chopped
  • 4 Eggs, hard boiled, sliced in half

Smoky Chipotle Dressing

  • 1/2 cup Chipotle mayonnaise
  • 1/4 cup Olive oil
  • 1/4 cup Cilantro, chopped
  • 1/3 cup Fresh squeezed lime juice
  • 1/4 tsp Freshly ground pepper
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Cumin
  • 2 tsp Honey

Method

  1. In a small bowl or jar add all ingredients for the chipotle dressing, whisk until smooth and set aside. *Can be stored in an airtight container for 1 week in the refrigerator.
  2. Heat grill on high for 10 minutes. Dredge the chicken in 1 cup chipotle mayonnaise until completely coated. Generously season with freshly ground pepper and place on hot grill.
  3. Reduce heat to low and cook without turning for 5-8 minutes. Flip chicken and continue cooking, rotating frequently, until the internet temperature reads 165°F with an instant read thermometer. Remove from grill and set aside.
  4. To assemble the salad, simply layer all ingredients starting with the romaine lettuce. Thinly slice the chicken breasts and lay on top. Add dressing to the salad or serve on the side and enjoy!