Tex Mex Cobb Salad
Brighten up your mealtime with this vibrant and flavor-packed Tex Mex Cobb Salad! This recipe is a zesty twist on the classic Cobb, combining crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, and tender cooked chicken breast with Tex-Mex staples like black beans, sweet corn, and crunchy tortilla strips. A sprinkling of crumbled cotija or feta cheese brings bold flavor, while a tangy cilantro-lime dressing made with sour cream, lime juice, and a hint of garlic ties it all together beautifully. Ready in just 30 minutes, this salad is a perfect main course that's fresh, satisfying, and full of Tex-Mex flair. Whether you're hosting a gathering or looking for a quick and healthy weeknight dinner, this Tex Mex Cobb Salad will dazzle your taste buds and your guests alike!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 1.5 cups Cherry tomatoes
- 1 cup Black beans
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 medium Avocado (diced)
- 2 cups Cooked and diced chicken breast
- 0.5 cup Crumbled cotija or feta cheese
- 0.75 cup Tortilla strips
- 0.25 cup Cilantro leaves (chopped)
- 0.25 cup Sour cream
- 0.25 cup Mayonnaise
- 2 tablespoons Fresh lime juice
- 2 tablespoons Cilantro (finely chopped, for dressing)
- 1 clove Garlic (minced)
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Wash and chop the romaine lettuce into bite-sized pieces. Spread it evenly on a large serving platter or salad bowl.
Halve the cherry tomatoes and arrange them in a row on top of the lettuce.
Rinse and drain the black beans, and add them in another row on top of the lettuce.
Cook or defrost the corn kernels as needed, then cool slightly if warm. Add the corn in a separate row next to the beans.
Peel and dice the avocado, then layer it onto the salad in a neat row.
Add the diced, cooked chicken breast as another row next to the avocado.
Sprinkle the crumbled cotija or feta cheese in a row beside the chicken.
Top the salad with tortilla strips and chopped cilantro for added crunch and flavor.
In a small bowl, combine sour cream, mayonnaise, fresh lime juice, chopped cilantro, minced garlic, ground cumin, salt, and black pepper. Whisk well until smooth.
Slowly drizzle in the olive oil while whisking to create a creamy dressing. Adjust seasoning if needed.
Drizzle the cilantro-lime dressing evenly over the salad, or serve it on the side for individual portions.
Serve immediately and enjoy your Tex Mex Cobb Salad!
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 5.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
