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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Mexican Cobb salad with soft boiled eggs

Mexican Cobb Salad

Posted by: Ari Laing

All the things you love most about a classic Cobb salad -- grilled chicken, crispy bacon, avocado, fresh tomatoes -- with a Tex-Mex inspired twist. Switch out hardboiled eggs for soft boiled 7 minute eggs, add sautéed corn, black beans, and jalapeño, and lots of queso fresco. Finish the Mexican Cobb salad with a creamy, homemade avocado lime ranch dressing you'll want to drizzle on everything! A seriously hearty and satisfying salad for lunch or dinner! GF

recipe +-

Posted by: Ari Laing
Mexican Cobb salad with soft boiled eggs
Print Recipe
4.75 from 4 votes

Mexican Cobb Salad

All the things you love most about a classic Cobb salad -- grilled chicken, crispy bacon, avocado, fresh tomatoes -- with a Tex-Mex inspired twist. Switch out hardboiled eggs for soft boiled 7 minute eggs, add sautéed corn, black beans, and jalapeño, and lots of queso fresco. Finish the Mexican Cobb salad with a creamy, homemade avocado lime ranch dressing you'll want to drizzle on everything! GF
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner, Lunch
Cuisine: American, Mexican, Tex-Mex
Keyword: avocado lime ranch dressing, dinner salads, Mexican salad
Servings: 6 servings
Calories: 533kcal
Author: Ari Laing

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. Add all dressing ingredients except buttermilk to the bowl of a food processor fitted with blade attachment, then process until very smooth. Scrape down the sides, then process once more.
    How to make avocado lime ranch dressing in a food processor
  • Finish with buttermilk. Whisk in the buttermilk, then taste and adjust seasoning as needed. Store in an airtight container in a refrigerator until needed.

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.
    Seasoned chicken for cobb 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.
    Sautéed corn black beans and jalapeno
  • 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.)
    Cobb salad ingredients in a bowl
  • 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.
    Cobb salad with Mexican corn and chicken
  • 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.
    Mexican Cobb salad with grilled chicken

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 other proteins can I use besides chicken? The possibilities are endless! Salmon, shrimp, or steak would all work well here. Alternatively, the extra crunch from fried chicken would be fantastic! Following a vegetarian lifestyle? Leave the animal protein off entirely -- this salad is hearty and filling even without the chicken!

Nutrition

Calories: 533kcal | Carbohydrates: 14g | Protein: 39g | Fat: 36g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 291mg | Sodium: 1255mg | Potassium: 1029mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1656IU | Vitamin C: 24mg | Calcium: 204mg | Iron: 3mg
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