This Southwestern Cobb Salad with Creamy Poblano Dressing is a healthy tex-mex inspired salad recipe. It’s the perfect fresh lunch for the whole family!
Southwestern Cobb Salad with Creamy Poblano Dressing
So a couple of weeks ago, we went to Arizona to visit my husbands sister, her husband, and their sweet newborn.
Typically we would stay at their house but we decided to have a little fun with them and stay at the Hyatt Gainey Ranch in Scottsdale. It was absolutely gorgeous, almost like a little oasis in the dessert! The pool area was seriously phenomenal, it had all kinds of fountains, like 5 different pools, water basketball & volleyball, but the best part was the walk in SAND beach front!
Literally there was a sand beach leading up to the pool, which Cason had an absolute blast in, then as you walked into the water from the beach it was a solid 25 ft of sand on the bottom of the pool. But then at one point there was a vent that basically stopped the sand from coming over into the regular part of the pool. Seriously so cool and mind blowing.
Beyond that they had some pretty amazing restaurants there too! One night in particular we dined at a Southwestern inspired restaurant. I ended up getting a Margarita, Chicken Tortilla Soup that will forever be in my mind, and then Mike and I split a Southwestern Cobb Salad which is what inspired todays recipe.
When Mike and I ordered this Cobb Salad we had no idea the insane flavor explosion that was awaiting us on the other end of that fork.
I seriously couldn’t stop eating it! There were all my favorite heavy “tex-mex hitters” – poblano peppers, cilantro, avocado, grill corn, and queso fresco! And then add in the hardboiled eggs, tomatoes, grilled chicken and you have yourself one fantastic can’t put the fork down salad.
If you are looking for a main dish salad recipe then this is it, believe me, don’t look any further just make this … and you will be utterly satisfied!
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Southwestern Cobb Salad with Creamy Poblano Dressing
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
- Category: Lunch
- Method: Grill
- Cuisine: American
Description
This Southwestern Cobb Salad with Creamy Poblano Dressing is a healthy tex-mex inspired salad recipe. It’s the perfect fresh lunch for the whole family!
Ingredients
Southwestern Cobb Salad:
- 3 boneless skinless chicken breast
- salt and pepper to season
- 2 ears of corn, remove kernels from cob
- 6 cups of spring mix
- 3 hardboiled eggs, diced
- 4 strips of cooked bacon, diced
- 3/4 cup of cherry tomatoes, halved
- 1 large avocado, diced
- 1/2 cup of queso fresco, crumbled
- 1/3 cup red onion, sliced
Creamy Poblano Dressing:
- 1/4 cup of poblano peppers, roasted
- 1 garlic clove
- 5 oz. of plain greek yogurt
- 2 tablespoons of olive oil
- 1 tablespoon of red wine vinegar
- 1/4 teaspoon of smoked paprika
- juice of 2 limes {about 3 tablespoons}
- 1/4 cup of fresh cilantro
- salt & pepper
Instructions
- Make the Dressing: in a small food processor, add garlic clove, poblano pepper, greek yogurt, olive oil, red wine vinegar, smoked paprika, lime juice, cilantro, salt, & pepper. Process until smooth.
- Heat Grill to medium high heat, about 375-400°F.
- Season both side of chicken breast with salt and pepper.
- Place chicken breast and corn on the grill. Grill chicken breast for 4-6 minutes on each side depending on thickness. Remove from the grill when internal temperature reaching 165°F. Grill corn for 2-3 minutes per side, until slightly charred.
- Allow chicken to rest for 5 minutes before slicing. Cut the corn kernels off the cob.
- Assemble Salad: In a large bowl, add spring, hardboiled eggs, cherry tomatoes, grilled corn, avocado, bacon, queso fresco, red onion, and grilled chicken breast.
- Serve with Creamy Poblano Dressing on the side and serve.
