About
Add a little spice to your salad with The Southwest Cobb! Boring salads aren't allowed here because who wants that?! The grilled chicken is juicy and brings a pop of slightly spicy flavors to this garden-fresh bowl of goodness. And if that doesn't do it for you, the creamy chipotle dressing you whisk together and drizzle all over definitely will. Salads are where it's at these days and we highly recommend you devour The Southwest Cobb!
Ingredients
- For the chipotle chicken:
- 1/2 cup chipotle mayonnaise, store-bought or homemade
- 8 (4-ounce) chicken breasts, boneless and skinless
- salt, to taste
- black pepper, to taste
- For the chipotle dressing:
- 1/2 cup chipotle mayonnaise, store-bought or homemade
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh cilantro, chopped
- 1/3 cup fresh lime juice
- black pepper, to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 2 teaspoons honey
- For the Cobb salad:
- 10 cups romaine lettuce, roughly chopped
- 6 slices thick-cut bacon, cooked and chopped
- 1 cup cherry tomatoes, halved
- 1 cup fresh corn kernels, grilled
- 1 avocado, ripe, thinly sliced
- 1 cup black beans, rinsed and drained
- 1 cup pepper jack cheese, cubed
- 4 eggs, hard-boiled and halved
- 1/4 cup fresh cilantro, loosely packed and roughly chopped
- 1/2 cup green onions, white and green parts, roughly chopped
Directions
Step 1 -Preheat the grill to high heat.
Step 2 -In a large bowl, add 1/2 cup of the chipotle mayonnaise and the chicken breasts and turn to coat the chicken well.
Step 3 -Season the chicken breasts with the salt and the pepper.
Step 4 -Place the coated chicken breasts on the grill and reduce the heat to medium. Cook, undisturbed, about 5 minutes.
Step 5 -Flip the chicken breasts and cook until they reach an internal temperature of 160 degrees F, about 10-12 minutes.
Step 6 -Transfer the chicken breasts to a cutting board and let them rest until they reach an internal temperature of 165 degrees F, about 5 minutes.
Step 7 -Thinly slice the chicken breasts.
Step 8 -While the chicken breasts are cooking, in a small bowl, add the remaining chipotle mayonnaise, the olive oil, 1/4 cup of the chopped cilantro, the lime juice, the pepper, the paprika, the cumin, and the honey and whisk until it is smooth.
Step 9 -Arrange the lettuce in a large serving bowl and top with the chicken slices, the bacon, the tomatoes, the corn, the avocado slices, the black beans, the cheese, the hard-boiled eggs, the remaining roughly chopped cilantro, and the green onions.
Step 10 -Serve the salad drizzled with the dressing.
