Loaded Southwestern Cobb Salad

Southwestern Cobb Salad
  • Yield: 4-6 servings


4large eggs
1 1/2pounds boneless, skinless chicken cutlets
2tablespoons vegetable oil
1 (1oz)packages taco seasoning
1 (16oz)packages bacon, chopped
1 (3-count)packages romaine lettuce hearts, chopped
1 (15oz)cans black beans, rinsed and drained
1 (15oz)cans corn, drained
1 (8oz)packages shredded Monterey Jack cheese
4 radishes, quartered
3 Roma tomatoes, thinly sliced
2 avocados, peeled, pitted, and sliced
1 (4oz)packages tri-color tortilla strips
1 (16oz) bottle Ranch chipotle dressing


  1. Place eggs in a saucepan with cold water to cover by 1 inch.
  2. Bring to a boil; cover, remove from heat, and let stand 12 minutes.
  3. Drain, and peel under cold running water; cut into quarters.
  4. Preheat grill or grill pan to medium-high heat.
  5. Toss chicken with oil and seasoning mix to coat.
  6. Grill chicken, covered with grill lid, 4 minutes per side or until done; thinly slice.
  7. Cook bacon in a large skillet over medium heat until crisp; drain on paper towels.
  8. Layer lettuce, chicken, bacon, beans, corn, cheese, eggs, radishes, tomatoes, avocados, and tortilla strips on a large platter; serve with dressing.

This recipe was reprinted with permission and originally appeared as Southwestern Cobb Salad, a sample recipe from the eMeals Classic Meals Family Plan. Click here to check out their extensive plan options—and to score a FREE two-week trial.