Chilis Southwestern Cobb Salad Recipe 45
SOUTHWESTERN COBB SALAD
Here's a classic Cobb salad with a Southwestern accent, thanks to black beans, chunky salsa and a blend of Mexican-style shredded cheeses.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 15m
Yield 14 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Cover large platter with salad greens.
- Arrange next 7 ingredients in rows over greens.
- Mix dressing and salsa until blended; drizzle over salad just before serving.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 560 mg, Carbohydrate 9 g, Fiber 5 g, Sugar 1 g, Protein 15 g
SOUTHWESTERN COBB SALAD
Not your typical Cobb salad! Based on a salad I had at a popular chain restaurant.
Provided by ErinCC
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Arrange lettuce leaves on 4 plates. Arrange rows of Cheddar cheese, bacon, eggs, chicken, tomatoes, chopped avocados, and cucumber, in that order, over lettuce.
- Mash pitted avocado in a small bowl; add lemon juice and mix well. Stir ranch dressing into avocado-lemon juice mixture until dressing is smooth.
- Top salad with dressing.
Nutrition Facts : Calories 556.3 calories, Carbohydrate 24.5 g, Cholesterol 241.6 mg, Fat 45.3 g, Fiber 12.9 g, Protein 18.8 g, SaturatedFat 10.1 g, Sodium 459 mg, Sugar 6.3 g
CHILI'S SOUTHWESTERN COBB SALAD RECIPE - (4/5)
Provided by á-170456
Number Of Ingredients 27
Steps:
- Corn And Black Bean Relish: Mix black beans, corn, red bell pepper, diced yellow onion, and lemon juice with crushed black pepper in bowl and refrigerate for several hours. This will let the flavors develop. Avocado Ranch Dressing: Mix together well and place in a covered plastic container and refrigerate, unused portion will stay fresh for several days. Pico De Gallo: Remove seeds, stem, and finely chop jalapeño pepper. Mix all ingredients together and refrigerate. Should be used same day. Cobb Salad: Boil eggs and drain. Let them cool. Set aside. Fry bacon until crisp and dice. Set aside. Fry seasoned chicken patties until crisp, drain and set aside. Cut chicken patties into strips, 3/4-inch wide by 2 1/2 inches long, before using. On a large serving platter, place lettuce. Top, in strip fashion, with the remainder of the ingredients. Cover the length of the lettuce in the order given. Left to Right: Lettuce, on whole platter; 1/4 to 1/3 cup shredded Colby/Jack cheese; 1/3 cup pico de gallo; chicken patties strips, diced; 1/2 cup corn and black bean relish mixture; 1 boiled egg, chopped; 1/4 cup crisp bacon, diced; green onions, to taste for the garnish; avocado ranch dressing, along the side of the salad. This recipe yields 3 servings.
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