Southwest Grilled Chicken Cobb Salad
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!
This post is sponsored by Maille. Thanks so much for supporting the brands I love – they help keep my blog up and running!
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.
And don't even get me started on the cornichons!
When Maille launched these crunchy, delicious cayenne-infused cornichons (there are four other varieties as well!), I was hooked. I'm telling you, I was eating a handful of them at a time as tasty snack in between breakfast and lunch everyday there for a good couple of weeks (well, errr, til the jar was empty…) and I was so excited to include them in this salad. A little bit of tangy, spicy flavour just takes this Southwest Grilled Chicken Cobb Salad over the top, and the health benefits don't hurt either.
Low in calories, fat and sugar, they're a great snack in addition to being one of my fave additions to sandwiches and salads! And – fun fact – did you know athletes actually drink the cornichon juice? It helps prevent cramping and supposedly improves muscle building. So yeah, I feel pretty good about eating that whole jar right about now…
Will you be making this Southwest Grilled Chicken Cobb Salad?
Better yet, tell me you'll be getting your hands on these cornichons because I'm obsessed!!! Click here to grab a $2 off coupon so you can try out the new flavours, and enter the contest below for your chance to win a $50 prize pack!
Southwest Grilled Chicken Cobb Salad
- 1 tbsp olive oil
- 2 tsp taco seasoning
- 3 chicken breasts, sliced in half lengthwise
- 1 head romaine lettuce, chopped
- 4 slices turkey bacon, cooked and crumbled
- 4 boiled eggs
- 1 cup Corn
- 1 cup diced red onion
- 1 cup Maille cayenne cornichons
- 1 cup heirloom cherry tomatoes, cut in half
- 1 avocado, chopped
- 1/2 cup tortilla strips
- 1 cup sour cream
- 2 tbsp adobo sauce (from a can of chipotle peppers)
- 1 tbsp lemon juice
- 1 tbsp water
- Preheat BBQ to high heat (or oven to 425 F). Cut chicken into three even strips. Mix chicken together with olive oil and taco seasoning, then grill for 5 min per side. Remove from heat and slice up when cool.
- Meanwhile, cook turkey bacon in a large frying pan over med-high heat with a bit of olive oil and boil eggs for about 8 minutes. Set eggs in cool water and peel, then slice in half. Remove bacon from heat, let cool and then crumble.
- Mix together ingredients for chipotle dressing and set aside. Divide lettuce, corn, red onion, cornichons, cherry tomatoes and avocado among four bowls. Top with chicken, turkey bacon, eggs and tortilla strips, then drizzle with chipotle dressing and enjoy!