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
Scale
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.
