Southwestern Cobb Salad
Main dish salads are so great in the summer. They’re easy to make, they don’t heat up your kitchen, plus, they’re light and healthy. What’s not to love about that?
I love cobb salads, they’re often my go-to salad if I’m going to order a salad at a restaurant. So I thought I would do a little southwestern twist on the classic, since I had a big batch of Avocado Cilantro Dressing in the fridge. I stuck to most of the classic ingredients, but then instead of blue cheese crumbles I used queso fresco cheese and then, of course, a generous drizzle of tangy, good for you, avocado cilantro dressing. The result was spectacular!
To keep the salad easy, I used rotisserie chicken and I purchased boiled eggs (Trader Joe’s has them in packages of six). Anytime I cook bacon, I cook extra. I crumble the extra and keep it in the freezer, then I always have it on hand, for times just like this. I listed the ingredients for an individual salad, so just increase the ingredients as necessary if you’re making more than one.
Southwestern Cobb Salad
For each individual salad:
- 2 cups romaine lettuce
- 1/2 cup cooked chicken, chopped
- 1 hard boiled egg, diced
- 1 tbsp bacon bits
- 1/4 cup tomatoes, chopped
- 1/4 avocado, diced
- 2 tbsp crumbled queso fresco cheese
- 2 tbsp Avocado Cilantro Dressing
- chopped cilantro for garnish
Place lettuce on a large plate.
Top in rows with chicken, egg, bacon, tomatoes and avocado.
Sprinkle cheese over the top and drizzle with the dressing*.
Sprinkle with chopped cilantro, if desired.
*NOTE* If dressing is too thick to drizzle, you can thin it out with a little bit of water.
ENJOY!
