Southwest Grilled Chicken Cobb Salad with Honey Mustard Ranch Dressing
Tex-Mex Twist on a Classic! This Southwest Grilled Chicken Cobb Salad with Honey Mustard Ranch Dressing is a flavor fiesta in every bite, perfect for a satisfying lunch or a light dinner. Mel Gunnell from Mel’s Kitchen Cafe created this recipe & it is one of our all time favorites!
Imagine: juicy, grilled chicken seasoned with smoky southwest spices nestled on a bed of crisp romaine lettuce, alongside classic cobb salad toppings like avocado, tomato, bacon, egg, and fresh corn. A creamy honey mustard ranch dressing ties everything together for a taste explosion in every mouthful.
Here’s why you’ll love it:
- Flavorful Fusion: This recipe combines the best of both worlds – the refreshing elements of a classic Cobb salad with the bold flavors of Southwest cuisine.
- Customizable & Satisfying: Packed with protein, healthy fats, and fresh ingredients, this salad is both satisfying and allows for customization with your favorite toppings.
- Honey Mustard Magic: Our homemade honey mustard ranch dressing adds a touch of creamy sweetness and tang, perfectly complementing the smoky chicken and fresh salad ingredients.
Ready to ditch the boring salad and experience the magic of the Southwest Grilled Chicken Cobb Salad? Continue reading for the recipe below and get ready to create a flavor fiesta in a bowl!
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- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Salad
Ingredients
Units
Scale
Grilled Chicken
- 1 1/2 tsp smoked paprika
- 3/4 tsp salt
- 1 1/2 tsp ground cumin
- 3/4 tsp garlic powder
- 1/2 tsp dried basil or Italian seasoning
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper, more or less to taste
- 2 Tbsp olive oil
- 4–6 thin cut chicken breasts
Honey Mustard Ranch
- 1/2 cup mayonnaise
- 1 cup sour cream or greek yogurt
- 1/2 cup buttermilk
- 2 Tbsp dijon mustard
- 2 Tbsp honey
- 1 tsp garlic powder
- 3/4 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp paprika
- pinch of cayenne pepper
- pinch of salt & pepper
Salad
- 1–2 cups fresh or frozen corn, thawed and patted dry, if frozen
- 2–3 heads romaine lettuce, chopped
- 1–2 cups cherry tomatoes, halved
- 1–2 avocados, chopped or sliced
- 6–10 slices of bacon, cooked & crumbled
- 4–6 hard boiled eggs, chopped
Instructions
For the Chicken:
- Preheat an outdoor grill to medium or medium-high heat. (Alternatively, you can cook the chicken in a skillet on the stovetop or broil it in the oven).
- In a small bowl, combine the smoked paprika, salt, cumin, garlic powder, basil (or Italian seasoning), pepper, cayenne pepper, and olive oil to create a paste.
- Rub the spice paste evenly over all sides of the chicken.
- Grill the chicken for 4-6 minutes per side, or until it is cooked through. (Alternatively, you can marinate the chicken in the paste for up to 8 hours before cooking).
- Once cooked, transfer the chicken to a plate, loosely tent it with foil, and let it rest for about 10 minutes.
- Slice the rested chicken or cut it into bite-sized pieces.
For the Dressing:
- In a blender or a bowl, combine all the dressing ingredients.
- Blend or whisk until well combined. If the dressing is too thick, add more buttermilk until you reach your desired consistency.
- Taste and add more salt and pepper as needed.
- Refrigerate the dressing until you are ready to assemble the salad. (The dressing can be made several days ahead).
To Toast the Corn (Optional):
- Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat.
- Once the oil is hot, add the corn and sauté until it is golden and toasted.
- Remove the toasted corn from the skillet and transfer it to a plate to cool slightly.
For the Salad:
- Arrange the lettuce on a large platter or in a large bowl.
- Arrange the toasted corn (if using), tomatoes, avocados, bacon, hard-boiled eggs, and cooked chicken attractively on top of the lettuce in separate sections.
- Either drizzle the dressing generously over the salad and toss everything together just before serving, OR toss the salad and serve the dressing on the side. (Serving the dressing on the side is recommended if you expect to have leftovers, as it will prevent the salad from becoming soggy).
Notes
- Add any other toppings that you’d like – examples: cheese, red onion, etc.
- Be sure to head over to http://www.melskitchencafe.com to check out Mel’s other awesome recipes!
Keywords: Salad, Southwest, Chicken, Cobb, Grilled Chicken
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