Mexican Cobb Salad with Avocado Ranch Dressing
Looking for a salad that actually feels like dinner? This Loaded Mexican Cobb Salad delivers big flavor and plenty of texture, all tied together with a creamy avocado lime ranch you’ll want to use on everything.
Pin Recipe
Servings: 6 servings
Calories: 533kcal
Equipment
Food processor fitted with blade attachment
Wooden or silicone spatula
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 medium lime, juiced
- ½ cup buttermilk
For The Salad
- 6 large soft boiled eggs, instructions included below
- 1½ 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 jalapeño, 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
- Flaky sea salt
Instructions
- Make the creamy dressing. Combine all dressing ingredients except the buttermilk in the bowl of a food processor. Blend until completely smooth, scraping 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 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 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 breasts with half the ground cumin, chili powder, and Kosher salt, rubbing it onto all sides. Allow this to sit out at room temperature while you continue.
- 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. Transfer to a bowl.
- Cook the chicken. To the same skillet, add 2 Tbsp olive oil, then warm over medium-high heat. When not, add chicken, then cook for 5-7 minutes per side, or until an internal temperature of 165°F (74°C) 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-inch pieces. Peel and cube the avocado. Crumble the queso fresco into small bite-size pieces.
- 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 prepared 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 fresh cilantro (chopped or left whole)
- 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. Enjoy!
Notes
- Make ahead: Dressing keeps up to 3 days refrigerated. Prep all components in advance, but wait to cut avocado and tomatoes until serving.
- Protein swaps: Try salmon, shrimp, steak, or even fried chicken—or keep it vegetarian.
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
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
