Featured Reader Review
Emily said, “I am obsessed with this recipe! It’s so delicious and you don’t need every single ingredient for it to still be great. I like to replace queso fresco with white cheddar and often leave out the jalapeño. The dressing is amazing and really ties it together (I prefer using Mayo over sour cream but they have both worked). My favorite part is using fresh summer corn off the cob! The best!”
If you love a filling salad that doubles as a complete meal, this Mexican Cobb Salad checks every box! It’s loaded with filling ingredients (chicken, bacon, and soft boiled eggs), fresh produce (tomatoes, jalapeños, corn, avocado), and tossed in a creamy avocado lime ranch dressing that you’ll want to drizzle on just about everything. Don’t be intimidated by the ingredient list—each component can be prepped in advance, making this a perfect option for quick lunches or easy weeknight dinners!
For more delicious, flavorful salad recipes, consider trying my grilled corn and miso salad, these family-friendly ground beef taco salad bowls, or these irresistible flaky fish taco salad bowls next!
What Is A Cobb Salad?
The original Cobb salad dates all the way back to 1937, when the owner of the Hollywood Brown Derby restaurant raided the kitchen late one night. He grabbed leftover ingredients—lettuces, chicken, bacon, avocado, tomatoes, and Roquefort—then tossed them all with the house French dressing. The version we know and love today sticks closely to that combo, often layered in rows of fresh toppings.
My spin remains true to the spirit of “use what you have,” but leans into big, bold flavors inspired by classic Mexican ingredients.
Ingredient Notes
Here’s everything you’ll need to pull together one seriously delicious Mexican Cobb Salad:
For the Creamy Avocado Ranch: Grab either mayo or sour cream (pick whichever you have on hand), a few staple dried spices (like onion powder, garlic powder, dry mustard, salt, and pepper), plus fresh herbs (think chives, dill, parsley, and cilantro if you love it). Don’t forget a nice ripe avocado and fresh lime to keep the dressing super creamy and bright. Oh, and a little buttermilk to give it that classic ranch tang.
For the Salad Fixings:
- Bacon: You’ll want some crispy bacon goodness to top it all off.
- Eggs: Soft-boiled is my go-to (they’re perfectly jammy), but hard-boiled works too.
- Chicken: Season it up with cumin, chili powder, salt, and pepper, then grill or pan-sear.
- Corn & Beans: A quick sauté of corn, black beans, jalapeño, and shallots brings extra flavor (plus a squeeze of lime at the end).
- Lettuce: Use whatever you love best—romaine, iceberg, mixed greens, you name it.
- Tomatoes & Avocado: Dice ’em up fresh just before serving for maximum flavor.
- Queso Fresco: Crumble it up for a salty, tangy finish.
- Cilantro: For garnishing on top (unless you’re a cilantro-hater—then feel free to skip!).
Creamy Avocado Lime Dressing
- Combine Ingredients: In a food processor fitted with a blade attachment, add the mayo (or sour cream), avocado, fresh herbs, dried spices, and lime juice.
- Blend Until Smooth: Process until the dressing is creamy and well combined. Scrape down the sides as needed.
- Add Buttermilk: Transfer to a bowl, then whisk in buttermilk to reach your desired consistency. Taste and adjust seasonings.
Tip: Extra dressing keeps well in the fridge for up to 3 days. It’s fantastic drizzled over tacos, pulled pork, or even roasted salmon.
Components of a Mexican Cobb Salad
- Bacon: Crisp up bacon in the oven at 400°F for 12–17 minutes, depending on thickness. Once cool, crumble or chop.
- Soft Boiled Eggs: Cook eggs in boiling water for exactly 7 minutes, then place in an ice bath to stop cooking. Peel when cool.
- Seasoned Chicken: Season chicken with a blend of cumin, chili powder, Kosher salt, and pepper. Grill or cook in a hot skillet for 5–7 minutes per side, or until an internal temp of 165°F is reached. Let rest, then slice.
- Sautéed Corn & Beans: In a skillet with olive oil, cook shallots until translucent. Add corn, drained black beans, jalapeño, cumin, chili powder, and salt. Cook until corn is tender, about 3–4 minutes. Finish with a squeeze of fresh lime.
- Fresh Produce: Romaine or mixed lettuce, diced tomatoes, cubed avocado.
- Queso Fresco: Crumble into small pieces for a salty, tangy bite.
- Cilantro: Chop finely, or leave the leaves whole and discard the stems.
Assembly
- Layer the Lettuce: Start with a base of lettuce in each bowl or plate.
- Neatly Arrange Toppings: Working in rows or “stripes,” layer on sliced chicken, crumbled bacon, soft boiled eggs, sautéed corn and beans, chopped tomatoes, avocado, and queso fresco.
- Drizzle with Dressing: Spoon or pour the avocado lime ranch over the top.
- Finish and Garnish: Sprinkle with flaky sea salt, add a fresh lime wedge for a final pop of brightness, and garnish with additional cilantro.
Serving Suggestions
This salad is a meal in itself—packed with chicken, eggs, bacon, fresh veggies, and a satisfyingly creamy dressing. Still, you can’t go wrong pairing it with:
Classic margarita: Perfect for taco nights or a Mexican-inspired feast.
Rice bowls or quesadillas: Use any leftover dressing for dipping or drizzling.
Soup and salad combo: Pair with a light broth-based soup or chili for a comforting meal.
Make-Ahead Tips
You can prep the dressing, bacon, chicken, and eggs in advance. Store them separately, then wait until just before serving to chop avocado and tomatoes to keep them fresh.
Ingredient Substitutions
Swap chicken for salmon, shrimp, steak, or even fried chicken for extra crunch! Or simply leave off the meat and enjoy a vegetarian version loaded with eggs, beans, and queso fresco.
For a different spin on the classic Cobb, try my fall Cobb salad next!
I can’t wait for you to try this Mexican Cobb Salad recipe! It’s hearty, bursting with flavor, and sure to keep you satisfied. If you make it, please leave a rating or comment below.
And whatever you do, don’t sleep on that avocado lime ranch—you’ll find yourself whipping it up to serve with everything from tacos to grain bowls! Enjoy!
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Mexican Cobb Salad with Avocado Ranch Dressing
Ingredients
For The Avocado Lime Ranch Dressing
- ½ cup mayonnaise or sour cream
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp dry mustard
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp finely chopped chives
- 1 Tbsp finely chopped dill
- 1 Tbsp finely chopped parsley
- 1 Tbsp finely chopped cilantro
- 1 whole avocado ripe, peeled
- 1 lime juiced
- ½ cup buttermilk
For The Salad
- 6 large soft boiled eggs instructions included below
- 1 ½ lb chicken breasts about 2 medium chicken breasts
- 2 tsp chil powder divided
- 2 tsp cumin divided
- 1 tsp Kosher salt divided
- 1 small shallot finely chopped
- 2 Tbsp olive oil
- 2 ears corn kernels removed from the cob, or 1 can sweet corn, drained
- 1 (15.5 oz) can black beans drained
- 1 jalepeño seeded and finely chopped
- ½ lime plus more wedges for serving
- 4-6 cups Lettuce Romaine, iceberg, endive, watercress, or any lettuce you have on hand
- 2 large tomatoes
- 1 avocado cubed
- 4 oz Queso fresco
- 6 slices bacon crispy
- Cilantro for serving (or chives)
- Flaky sea salt for serving
Instructions
Make The Avocado Lime Ranch Dressing
- Make the creamy dressing. In a food processor fitted with a blade attachment, combine all dressing ingredients except the buttermilk. Process until completely smooth, pausing to scrape down the sides as needed.
- Finish with buttermilk. Transfer to a bowl, whisk in the buttermilk, then taste and adjust seasoning. Store in an airtight container in the refrigerator until ready to use.
Make The Mexican Cobb Salad
- Make the soft boiled eggs. Bring a large pot of water to a rapid boil. Add a generous pinch of salt and a splash of white vinegar. Set a timer for exactly 7 minutes, then carefully lower the eggs into the boiling water.
- Prepare the ice bath. Fill a large mixing bowl with cold water, then add 1 cup of ice cubes. When timer goes off on the eggs, immediately transfer to ice bath. Cool for 10 minutes before gently peeling eggs.
- Season the chicken. Place chicken breasts in a large container or Ziploc bag. Add half of the ground cumin, chili powder, and Kosher salt. Rub marinade on all sides, then let sit while you assemble the rest of the salad.
- Sauté the corn and beans. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add shallots and cook until translucent, about 2-3 minutes. Add corn, drained black beans, jalapeño, remaining cumin, chili powder, and Kosher salt. Cook until corn is tender, but not too soft, about 3-4 minutes. Squeeze half a fresh lime on top, then stir, taste, and adjust seasoning as needed. Set aside until ready to assemble.
- Cook the chicken. Heat a large grill pan or skillet over medium-high heat. When hot, pour on 1-2 Tbsp olive oil then add chicken. Cook for 5-7 minutes per side, or until an internal temperature of 165°F is reached. Cook time will depend on thickness of the chicken breasts. Let chicken rest for a few minutes before slicing.
- Prepare remaining salad ingredients. Roughly chop or hand rip lettuce into small bite-size pieces. Chop tomatoes into a medium dice, about ½" pieces. Peel and cube the avocado. Crumble the queso fresco into small bite-size pieces. Thinly slice or finely chop cilantro. (You can also leave the leaves whole and just discard stems.)
- Assemble the Mexican Cobb salads. Place a layer of lettuce in a bowl or plate as the base layer of your salad. Starting from the top of the bowl and working your way down in neat lines, layer each prepped ingredient: avocado, sautéed corn and beans, cooked chicken, crumbled bacon, chopped tomatoes, and queso fresco. Add one halved soft boiled egg to each plate, a lime wedge, and some finely chopped cilantro.
- Finish and serve. Drizzle each salad with avocado lime ranch, then top with a generous pinch of flaky sea salt. Serve immediately or at room temperature.
Notes
- Can you make a Cobb salad ahead of time? Yes! Make the dressing up to 3 days in advance, then store in an airtight container in a refrigerator. Each component of the salad can be prepped ahead of time and assembled when ready to eat. We recommend waiting to chop avocado and tomatoes until just before serving so they retain their shape, color, and texture, but everything else is just as good days later.
- What can I use besides chicken? Salmon, shrimp, or steak would all work well here. Alternatively, the extra crunch from fried chicken would be fantastic! You can also leave the salad vegetarian if you prefer.
This is a solid recipe, with ample options for customization based on your preferences. I made this as directed for my first iteration, and then made a few adjustments the second time around to suit my preference for more acid and heat. I recommend trialing a few adjustments in your toppings to take this salad from good to fantastic. I have had success with toasted pepitas, quick pickled onions, crushed tortilla chips, subbing cotija for queso fresco, grilled pineapple, quick pickled jalapeños. Thanks for the great salad inspiration Ari!
All sound like great additions! So glad you enjoyed! xo, Ari
I am obsessed with this recipe! It’s so delicious and you don’t need every single ingredient for it to still be great. I like to replace queso fresco with white cheddar and often leave out the jalapeño. The dressing is amazing and really ties it together (I prefer using Mayo over sour cream but they have both worked). My favorite part is using fresh summer corn off the cob! The best!
Had to make minor adjustments to make it non-dairy, but it came out delicious! Easy to put it together and so healthy and satisfying. Thanks!
This one always hits the spot! Glad you were able to adapt it to fit your needs! xo, Ari