Mexican Cobb Salad Recipe
Servings: 6
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Notes
*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.
Feel free to add hard boiled egg and/or cooked (nitrate-free) bacon.