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Image of a Southwestern Cobb Salad with Creamy Poblano Dressing

Southwestern Cobb Salad with Creamy Poblano Dressing

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  • Author: Krista
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x
  • Category: Lunch
  • Method: Grill
  • Cuisine: American


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:

  • 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


  1. 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.
  2. 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.
  3. Serve with Creamy Poblano Dressing.