Mexican Cobb Salad with Avocado Ranch Dressing

Recipe Snapshot



Total Time

50 minutes




– Add all dressing ingredients except buttermilk to the bowl of a food processor fitted with blade attachment, then process until very smooth.  – Whisk in the buttermilk, then taste and adjust seasoning as needed. Store in an airtight container.

Make The Avocado Lime Ranch Dressing


– 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.

Make The Mexican Cobb Salad


Fill a large mixing bowl with cold water, then add ice cubes. When timer goes off on the eggs, immediately transfer to ice bath. Cool before gently peeling eggs.

Prepare the ice bath


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.

Season the chicken


Heat olive oil in a large skillet over medium-high heat. Add shallots and cook until translucent. Add corn, drained black beans, jalapeño, remaining cumin, chili powder, and Kosher salt. Cook until corn is tender. Squeeze half a fresh lime on top, then stir, taste.

Saute the corn and beans


Heat a large grill pan or skillet over medium-high heat. When hot, pour on olive oil then add chicken. Cook. Cook time will depend on thickness of the chicken breasts. Let chicken rest for a few minutes before slicing.

Cook the chicken


Roughly chop or hand rip lettuce into small bite-size pieces. Chop tomatoes into a medium dice. Peel and cube the avocado. Crumble the queso fresco into small bite-size pieces. Thinly slice or finely chop cilantro.

Prepare remaining salad ingredients


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. Add one halved soft boiled egg to each plate, a lime wedge, and some finely chopped cilantro.

Assemble the Mexican Cobb salads


Drizzle each salad with avocado lime ranch, then top with a generous pinch of flaky sea salt. Serve immediately or at room temperature.

Finish and serve


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