Easy Family Recipes: Southwest Grilled Chicken Cobb Salad

Southwest Chicken Cobb Salad
Southwest Chicken Cobb Salad

This recipe has a long list of ingredients, but don’t let that scare you. It is a salad after all! Though your shopping list may be a little longer, your time spent on cooking and assembly will be brief. The secret to this dish is the homemade chipotle dressing. Making your own dressing, even a creamy version, will elevate the flavor of your dish, and without a ton of effort. I like to double or triple most dressing recipes, then store them in the fridge to enjoy for a several days. If you are concerned about the heat, start with just 1 teaspoon of the chipotle pepper/adobo sauce, for a bit of smokiness without too much heat. You can always add more if you’d like to kick it up!

Southwest Style Grilled Chicken Cobb Salad with Creamy Chipotle Vinaigrette

Yield: 8-10 servings
Prep time: 30 minutes

Creamy Chipotle Vinaigrette:

  • 1/3 cup Mazola Corn Oil
  • 2 cloves garlic
  • 2 teaspoons canned chipotle in adobo sauce (can reduce to 1 t. to make less spicy)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup half and half
  • 1/4 cup cilantro


  • 8 cups bite-size mixed salad greens
  • 2 cups sliced, grilled chicken
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 red bell pepper, cut into 2-inch strips
  • 1 cup frozen corn, thawed
  • 1/2 cup thinly sliced green onions
  • 4 hard boiled eggs, quartered lengthwise
  • 2 small avocados, sliced
  • 1/4 cup red onion slivers
  • 1 cup grape tomatoes, halved lengthwise
  • 2 cups (8 ounces) shredded Mexican style cheese


  1. Combine vinaigrette ingredients in blender or food processor. Puree until smooth. Refrigerate dressing until ready to serve.

  2. Arrange lettuce on large serving platter or individual plates. Arrange each salad ingredient in horizontal or diagonal rows across top of lettuce. Garnish with cheese and serve with vinaigrette or toss salad with vinaigrette just prior to serving.

Recipe note: Substitute grilled hanger steak slices or shrimp in place of chicken.

Recipe courtesy of Ingrid Hoffmann & Mazola.