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!
