This Southwest Grilled Chicken Cobb Salad is filled with spicy BBQ chicken, turkey bacon, tortilla strips and chopped avocado for a deliciously filling weeknight dinner!
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It’s officially salad season at my house!
And when I say that, no I really don’t mean boring old, unsatisfying salads. I mean salads PACKED with flavour and bottomless toppings and textures.
Southwest Grilled Chicken Cobb Salad you might say.
This big bowl of deliciousness is loaded with corn, heirloom tomatoes, eggs, chipotle dressing, tortilla strips, chopped avocado, turkey bacon, spicy cornichons…what, you want the kitchen sink thrown in there too?
Though salads can get a bad rap, I really think they are the answer to leftover veggies about to go bad in your veggie crisper, and they’re a great way to get creative with a bunch of different ingredients. I for one am always down for a simple homemade dressing (when I’m not downing chipotle dressing I’m having all things cilantro lime) and the key for me is being able to prep the proteins and toppings ahead of time in most cases.
Now that it’s summer, I’m also finding myself gravitating towards cooking less and eating lighter, quicker meals that are easy to throw together and can be ready to eat in 30 minutes or less. That’s definitely the case with this Southwest Grilled Chicken Cobb Salad!
I was always under the impression for some reason that chicken took a lifetime to cook, so when I was in university balancing class, work and extracurriculars, I often stopped somewhere to grab a salad or sandwich with premade, ready-to-eat proteins, and then wondered why I was hungry again after a couple hours.
I wish I could go back in time and tell myself all about batch cooking and meal prepping – especially in terms of having your proteins ready for the week. Lately I’ve discovered this great way to cook chicken super fast, and that’s to cut it up into smaller pieces before you cook it. Cut your raw chicken breasts in half lengthwise, or cut them into three tender-like strips and throw ’em in a frying pan, in the oven or on the BBQ. Cook for 5 minutes or so per side, and BOOM. You’ve got lunch for the week!
Now I NEED to tell you about this variation on the traditional cobb salad. I’ve switched out the fattier cuts of meat like ham and bacon for lighter proteins like chicken, turkey bacon and boiled eggs (trust me, you’ll be stuffed with this combo!) and I’ve added a bit of a Mexican-style flair with an easy sour cream based smokey chipotle dressing.