Mexican Cobb Salsa Recipes

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MEXICAN COBB SALAD



Mexican Cobb Salad image

A classic Cobb salad gets a Mexican twist with the addition of corn, black beans, Colby Jack cheese, and a creamy salsa dressing.

Provided by Abbey

Categories     Main Dish     Salad

Time 15m

Number Of Ingredients 18

½ cup sour cream
2 tablespoons salsa
¼ teaspoon chili powder
¼ teaspoon ground cumin
½ lime (juiced)
4 cups romaine lettuce (or iceberg, chopped)
1 boneless skinless chicken breast (cooked and sliced (Note 1))
2 hard-boiled eggs (quartered)
⅓ cup diced tomato
⅓ cup black beans (rinsed and drained)
⅓ cup corn
3 slices thick-cut bacon (cooked and chopped)
½ avocado (sliced)
2 slices red onion (separated into rings)
2 ounces blue cheese (crumbled)
2 ounces Colby Jack cheese (shredded)
cilantro (for garnish)
blue corn tortilla chips (for garnish)

Steps:

  • For the dressing, combine sour cream, salsa, chili powder, cumin, and lime juice in a small bowl. Stir to combine. Set aside. (Note 2)
  • To assemble the salad, spread the lettuce in an even layer on a platter. Arrange the rest of the ingredients on top, either grouped or in rows.
  • Drizzle the dressing over the salad or serve on the side. Garnish with cilantro and serve with tortilla chips.

Nutrition Facts : Carbohydrate 31 g, Protein 46 g, Fat 65 g, SaturatedFat 27 g, TransFat 0.1 g, Cholesterol 340 mg, Sodium 1126 mg, Fiber 10 g, Sugar 8 g, Calories 875 kcal, UnsaturatedFat 31 g, ServingSize 1 serving

MEXICAN COBB SALAD



Mexican Cobb Salad image

This is an old Ladies' Home Journal recipe. It's very attractive, different from an ordinary Cobb salad, and has a bit of a "kick". Great salad to serve with a Mexican food menu.

Provided by PanNan

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

2/3 cup sour cream
1 (4 ounce) can chopped green chilies, undrained
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon fresh ground pepper
1/2 teaspoon red pepper sauce
1/4 teaspoon salt
6 cups shredded romaine lettuce
1 (15 ounce) can red kidney beans, drained and rinsed
1 cup shredded monterey jack cheese
2 large tomatoes, diced
1 1/2 cups diced cooked chicken
1 avocado, diced
1/4 cup minced red onion
1 1/2 cups diced jicama or 1 1/2 cups celery
6 slices bacon, cooked and crumbled

Steps:

  • Combine dressing ingredients.
  • Stir until blended.
  • Refrigerate.
  • Use a clear glass serving bowl and layer one salad ingredient at a time, from lettuce through bacon.
  • Serve immediately with the dressing on the side.

Nutrition Facts : Calories 474.6, Fat 29.2, SaturatedFat 11.8, Cholesterol 69.7, Sodium 450.7, Carbohydrate 30.2, Fiber 11.3, Sugar 4.7, Protein 25.5

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