This Chicken Cobb Salad is jazzed up with Tex-Mex flavors, from avocado and queso fresco to a creamy and tangy poblano dressing. It’s the perfect twist on a classic salad and sure to be a crowd favorite!
A while back, I had a Southwestern Cobb salad that totally blew me away and it’s the inspiration for this chicken Cobb salad recipe. It has all my favorite Tex-Mex heavy-hitters: poblano peppers, cilantro, avocado, grilled corn, and queso fresco. And then add in the usual hard-boiled eggs, tomatoes, grilled chicken (as seen in my Epic Mason Jar Cobb Salad with Ranch) and you have yourself one fantastic can’t-put-the-fork-down salad!
Why This Chicken Cobb Salad Will Be a Big Hit
This chicken Cobb salad is packed with bold flavors, fresh ingredients, and satisfying textures that make it truly irresistible!
- Tex-Mex twist. The addition of Tex-Mex ingredients like corn, avocado, queso fresco, and a creamy poblano dressing sets this salad apart from the traditional Cobb! (This Southwestern Cobb Wedge Salad with Poblano Dressing is a gussied up version perfect for parties.)
- Protein-packed. If you are looking for a main dish salad recipe, don’t look any further! Just make this and you will be utterly satisfied! With hearty grilled chicken, hard-boiled eggs, and bacon, this salad is a complete meal that will keep you full and energized.
- Customizable. One of the best parts about this salad is how easy it is to switch things up according to your preferences or what you have on hand in the fridge.
What You’ll Need
Here’s a quick rundown of the fresh and flavorful ingredients you’ll need to bring this chicken Cobb salad to life! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Cobb Salad:
- Chicken breast – Boneless and skinless chicken makes it easy. If you prefer thighs, you can swap those in—just use boneless and skinless and remember they take a little longer to cook.
- Salt and pepper
- Corn kernels – I love using fresh corn when it’s in season, but frozen is fine when it’s not.
- Spring mix – The crisp and fresh salad base. Chopped romaine would also work.
- Hard-boiled eggs – Cook them yourself or buy them for a shortcut!
- Cooked bacon – You can use turkey bacon or regular bacon. I love using this cooking method: How to Bake Bacon.
- Cherry tomatoes – Grape tomatoes can also be used.
- Avocado – I love the creamy element the avocado adds to this chicken Cobb salad!
- Queso fresco – Crumbled queso fresco adds a mild, salty flavor. Feta or cotija can be substituted.
- Red onion – Soak the onion in ice water to reduce its intensity if desired.
Creamy Poblano Dressing:
- Poblano Peppers – Roasted poblanos add a smoky, rich flavor and mild kick.
- Garlic – Fresh garlic punches up the dressing.
- Plain Greek yogurt – A lighter alternative to using mayo in a creamy dressing.
- Olive oil
- Red wine vinegar – For a little bit of tanginess. Apple cider vinegar would also work!
- Smoked paprika – For irresistible smoky flavor.
- Lime juice – Use fresh lime juice for the liveliest flavor.
- Fresh cilantro – Brings freshness and an herbaceous note.
- Salt & pepper
How to Make Chicken Cobb Salad
This salad makes an easy weeknight dinner, especially during summertime! For the full instructions, see the recipe card below.
- Make the dressing. Blend all the ingredients until the mixture is smooth.
- Grill the chicken and corn. Season the chicken with salt and pepper and place it on a preheated grill at 375-400°F. Grill the chicken for 4-6 minutes per side, or until the internal temperature reaches 165°F. Grill the corn for 2-3 minutes per side until charred.
- Rest. Let the chicken rest for 5 minutes, then slice it.
- Assemble the salad. Cut the kernels off the corn cobs and place them in a bowl with the spring mix, eggs, tomatoes, avocado, bacon, queso fresco, red onion, and grilled chicken. Serve with dressing.
Tips and Variations
Here are some helpful tips and easy variations to make your chicken Cobb salad perfect!
- Make it spicy. If you enjoy a bit of heat, add pickled jalapeños to your salad.
- Switch up the protein. Swap the chicken for grilled shrimp, steak, or even black beans for a vegetarian option.
- Prep ahead of time. Save time by grilling the chicken and corn, boiling the eggs, and preparing the dressing ahead of time. Store everything separately in the refrigerator and assemble the salad right before serving.
How to Store Leftovers
Leftover chicken Cobb salad can be stored in an airtight container in the refrigerator for up to 2 days; be sure to store the dressing separately. (If you’ve already dressed the salad, it will only last about a day.)
More Meal-Worthy Salads
Chicken Cobb Salad
- 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 hearty chicken Cobb salad is jazzed up with Tex-Mex flavors, from avocado and queso fresco to a creamy and tangy poblano dressing!
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.
