Southwestern Cobb Salad

Southwestern Cobb Salad (photo here)

 I love main dish salads.  What a big pot of hearty soup is to fall/winter, an entree salad is to spring/summer; balanced nutritionally, colorful, flavors galore and a creative way to empty out your refrigerator.  This clever cobb is made great by whatever vegetable you want to add.  When I serve this I arrange the toppings in rows on top of the salad (see photo).  Serve with your favorite corn tortilla chip or soft flatbread.

Southwestern Cobb Salad

Total Time: 30 minutes

Yield: 8-10

  • Southwestern Cobb Salad
  • 1 bag mixed salad greens
  • 1 pound cooked chicken seasoned with taco seasoning
  • 1 (15-ounce) can low-sodium black beans, rinsed and drained
  • 1/2 red bell pepper, seeded and diced
  • 1 cup shredded Mexican style cheese
  • 4 slices cooked bacon, crumbled
  • 1 small avocado, diced (add fresh lime juice to keep green)
  • 1 cup grape tomatoes halves
  • 1/2 cup Cilantro Lime Ranch Dressing (recipe below) 
  • Cilantro Lime Ranch Dressing
  • 1 cup buttermilk
  • 1 cup light mayonnaise
  • 2 tomatillos, husked and quartered
  • 1 jalapeno pepper, seeded and halved
  • 1 clove garlic
  • 1/2 fresh lime, juiced
  • 1/4 bunch fresh cilantro
  • 1 packet Ranch Buttermilk Recipe dressing mix
  1. Arrange salad greens on large platter.  Top with remaining ingredients except for dressing.  Serve dressing on the side.
  2. For the dressing: Place all ingredients in container of food processor or electric blender.  Cover and process until well blended.  Keep in refrigerator until ready to use.