Simple Recipes for Every Day
Southwest Style Cobb Salad with Smoky Chipotle Dressing
- Serves: 8
- Prep Time: 20 min
- Cook Time: 20 min
Ingredients
Chipotle Chicken
- ½ cup Chipotle Mayonnaise, homemade or store-bought
- 2 pounds boneless, skinless chicken breast
- freshly cracked black pepper, plus more for serving
Smoky Chipotle Dressing
- ½ cup Chipotle Mayonnaise, homemade or store-bought
- ¼ cup extra-virgin olive oil
- ¼ cup chopped fresh cilantro
- ⅓ cup fresh lime juice (from 3 limes)
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 2 teaspoons honey
Salad
- 10 cups roughly chopped romaine lettuce
- 6 pieces cooked thick-cut bacon, chopped
- 1 cup cherry tomatoes, halved
- 1 cup grilled, fresh or frozen corn kernels (thawed)
- 1 ripe avocado, pitted and thinly sliced
- 1 cup black beans, rinsed
- 1 cup cubed pepper Jack cheese
- 4 hard boiled eggs, halved
- ¼ cup loosely packed roughly chopped fresh cilantro
- ½ cup green onions, white and green parts, roughly chopped
Ingredients
Chipotle Chicken
- ½ cup Chipotle Mayonnaise, homemade or store-bought
- 2 pounds boneless, skinless chicken breast
- freshly cracked black pepper, plus more for serving
Smoky Chipotle Dressing
- ½ cup Chipotle Mayonnaise, homemade or store-bought
- ¼ cup extra-virgin olive oil
- ¼ cup chopped fresh cilantro
- ⅓ cup fresh lime juice (from 3 limes)
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 2 teaspoons honey
Salad
- 10 cups roughly chopped romaine lettuce
- 6 pieces cooked thick-cut bacon, chopped
- 1 cup cherry tomatoes, halved
- 1 cup grilled, fresh or frozen corn kernels (thawed)
- 1 ripe avocado, pitted and thinly sliced
- 1 cup black beans, rinsed
- 1 cup cubed pepper Jack cheese
- 4 hard boiled eggs, halved
- ¼ cup loosely packed roughly chopped fresh cilantro
- ½ cup green onions, white and green parts, roughly chopped
Method
Heat a grill or grill pan on high heat. Add ½ cup chipotle mayonnaise to a medium bowl. Add the chicken and turn to coat all over. Season the chicken all over with the pepper.
Place the chicken on the grill. Reduce the heat to medium and cook undisturbed for 5 minutes. Flip the chicken and continue cooking, rotating occasionally, until the internal temperature reaches 165°F on an instant-read thermometer, about 10-12 minutes longer. Transfer the chicken to a cutting board, allow to rest for 5 minutes, before thinly slicing.
Meanwhile, make the dressing. In a small bowl, whisk together the chipotle mayonnaise, olive oil, cilantro, lime juice, pepper, paprika, cumin, and honey until smooth.
In a large bowl, combine the lettuce with half of the dressing. Toss to coat. Arrange on a serving platter. Top with the chicken, bacon, tomatoes, corn, avocado, black beans, cheese, eggs, cilantro and green onions. Drizzle the remaining dressing over the top. Season to taste with pepper.