Mexican Cobb Salad Recipe
Serves: 6
  • For the dressing:
  • 4 Tablespoons cold-pressed, unrefined extra-virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 Tablespoons chopped cilantro (or more if you love it)
  • 2 boneless, skinless chicken breasts, about 6 ounces each*
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • freshly ground black pepper to taste
  • 1 head romaine lettuce, chopped
  • 3 ounces queso fresco, crumbled or feta
  • fresh corn kernels from 2 large ear of sweet corn, about 2 cups (I love raw corn in the summer, but if they're not super fresh, put the ears in boiling water for 4 minutes, cool and cut the kernels off the cobs instead)
  • 2 ripe but firm avocados, peeled and pitted, cut into cubes
  • 1 pint cherry tomatoes, halved
  1. To make the dressing, place all of the ingredients into a bowl or a screw top jar and whisk or shake to combine, stir in cilantro. Set aside.
  2. Heat a grill to medium. In a small bowl mix together paprika, cumin, garlic powder, salt and pepper. Season chicken on both sides with the spice mix. Grill chicken until cooked through, about 4-5 minutes per side. Set aside to cool, then slice into 1” slices.
  3. Arrange the lettuce on a large platter and drizzle with enough dressing to coat lightly. Toss. Arrange the remaining ingredients in rows on top of the lettuce and drizzle with the remaining dressing.
*Pound breasts inside of a Ziploc if they are very uneven. You can also remove the tenders and grill separately.
Feel free to add hard boiled egg and/or cooked (nitrate-free) bacon.
Recipe by Pamela Salzman at