Looking for an easy salad recipe? This one is loaded with great classics including grilled chicken and grilled corn on the cob.
I hope everyone had a wonderful weekend. Our’s was a busy one filled with birthday parties, crawfish boil, palm sunday and a day of cleaning house. Spring cleaning brings on a whole new meaning in Lubbock. With the dust and wind blowing every other day you have to clean every other day. If any of you want to talk my husband into letting me get a house cleaner that would be great. I’d be happy to pass on his phone or email.
On the days that the wind isn’t blowing we try to get the little one outside. The weekends are the perfect time to break out the sandbox and grill. Shaun grilled chicken and vegetables for dinner one night and I decided to spare a chicken thigh and corn on the cob. I knew what I was making for lunch the next day.
Southwest cobb salad is enough to feed 2 for a main meal or 3-4 for a side dish. If you are really hungry you could probably dive into the bowl by yourself. It’s a simple lunch recipe that needed to be shared.
ENJOY ~ Meagan
Southwest Cobb Salad
Yield: 2 servings
4 cups spring lettuce mix
1/2 cup chopped cherry tomatoes
1 grilled corn on the cob, kernels removed
1 tablespoon finely chopped poblano pepper
2 tablespoon greek yogurt
pinch of salt
1/2 avocado sliced
1 grilled chicken thigh, cut into slices
1/4 cup broken tortilla chips
spicy ranch dressing
In a small bowl combine the corn, poblano pepper and greek yogurt. Mix with a spoon and then sprinkle with salt.
Lay the lettuce down in a large bowl and then portion the rest of the ingredients starting with tomatoes, corn mixture, avocado, chicken and tortilla chips.
Drizzle the dressing on top.
Inspired by McAllisters restaurant