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:
- 6 cups of kale, thinly chopped
- 2 hardboiled eggs, diced
- 4 strips of bacon, diced
- 3/4 cup of cherry tomatoes, halved
- 2 ears of grilled corn, remove kernels from cob
- 1 large avocado, diced
- 1/2 cup of queso fresco, crumbled
- 1 grilled chicken breast, diced
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
- 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.
- In a large bowl, add kale, hardboiled eggs, cherry tomatoes, grilled corn, avocado, bacon, queso fresco, and grilled chicken breast in a bowl. Toss so that everything is mixed up.
- Serve with Creamy Poblano Dressing.
