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Southwestern Chicken Cobb Salad

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Southwestern Chicken Cobb Salad
  • Prep 35 min
  • Total 35 min
  • Ingredients 11
  • Servings 12
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Want a salad idea for dinner tonight? The check out this chicken and veggie dish made with frozen corn tossed with avocado and lime juice – perfect if you love Southwestern cuisine.
Updated Oct 18, 2016

Ingredients

Dressing

  • 1 cup buttermilk
  • 3/4 cup mayonnaise
  • 1/3 cup chopped fresh chives
  • 1/4 teaspoon pepper

Salad

  • 2 cups shredded Mexican cheese blend (8 oz)
  • 4 medium tomatoes, diced
  • 3 packages (9 oz each) frozen southwestern-flavored chicken breast strips, thawed
  • 1 bag (1 lb) frozen corn, cooked, drained and cooled
  • 3 cups julienne-cut (2x1/8x1/8-inch) jicama (about 1 medium)
  • 4 ripe avocados
  • 1/4 cup lime juice

Steps

  • 1
    In small bowl, beat all dressing ingredients with wire whisk until blended. Cover; refrigerate while preparing salad.
  • 2
    On 1 large platter or 2 medium platters, arrange cheese, tomatoes, chicken strips, corn and jicama in rows, leaving room at end for row of avocados.
  • 3
    Just before serving, remove pits from avocados, peel and chop. In small bowl, mix avocados and lime juice; toss to coat. Arrange avocados on platter. Serve dressing on the side.

Tips from the Pillsbury Kitchens

  • tip 1
    In this salad, corn, jicama and Mexican cheese blend replace the hard-boiled eggs, scallions, watercress, lettuce and Cheddar cheese of the classic cobb salad.

Nutrition Information

425 Calories, 29g Total Fat, 27g Protein, 19g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
425
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
8g
40%
Cholesterol
85mg
28%
Sodium
490mg
20%
Total Carbohydrate
19g
6%
Dietary Fiber
5g
20%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
36%
36%
Calcium
16%
16%
Iron
10%
10%
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 1/2 Lean Meat; 4 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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