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Mexican Grilled Chicken Cobb Salad Recipe

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4.3 from 73 reviews

This Mexican Grilled Chicken Cobb Salad is a vibrant, flavorful dish combining grilled seasoned chicken, fresh vegetables, creamy avocado, hard-boiled eggs, and crispy baked tortilla strips. Tossed in a zesty lime-cilantro dressing with a hint of jalapeño heat, this salad is perfect for a quick, satisfying meal infused with authentic Mexican flavors.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Seasoned Baked Tortilla Strips

  • 2 Old El Paso Flour Tortillas (cut into strips)
  • 1 tablespoon Old El Paso Taco Seasoning
  • 1 tablespoon olive oil

Dressing

  • ¼ cup fresh lime juice
  • 1/3 cup + 3 tablespoons olive oil (divided)
  • 2 teaspoons Old El Paso Salsa Seasoning Mix
  • 1 jalapeno (seeded and diced)
  • 1 cup fresh cilantro (chopped)
  • Salt and pepper (to taste)

Chicken

  • 1 pound boneless skinless chicken breast (about 4 small breasts)
  • 1 packet Old El Paso Taco Seasoning
  • 3 tablespoons olive oil (for marinating/grilling)

Salad Components

  • 2 heads romaine lettuce (chopped)
  • 1 cup monterey jack cheese (shredded)
  • 1 cup cooked black beans (rinsed and drained if canned)
  • 1 cup fresh grilled corn kernels
  • 1 cup cherry tomatoes (halved)
  • 3 hard boiled eggs (sliced)
  • 1 avocado (pitted and sliced)

Instructions

  1. Prepare Seasoned Baked Tortilla Strips: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, toss the tortilla strips with taco seasoning and 1 tablespoon of olive oil until thoroughly coated. Spread them evenly on the baking sheet and bake for 10-15 minutes, watching closely to avoid burning. Once crisp, remove and store in an airtight container if not using immediately.
  2. Make the Dressing: In a small bowl, whisk together lime juice, 1/3 cup olive oil, Old El Paso Salsa Seasoning Mix, diced jalapeño, and chopped cilantro. Season with salt and pepper to taste. Set aside to let the flavors meld.
  3. Grill the Chicken: Preheat your grill or grill pan to high heat. Place the chicken breasts into a large Ziploc bag or bowl, add the taco seasoning packet and about 3 tablespoons of olive oil, ensuring the chicken is evenly coated. Grill the chicken for 3-5 minutes per side, depending on thickness, until fully cooked through. Remove from heat and let rest for 5 minutes before slicing.
  4. Assemble the Salad: In a large bowl, combine chopped romaine lettuce, shredded monterey jack cheese, cooked black beans, fresh grilled corn kernels, and halved cherry tomatoes. Toss to mix well.
  5. Plate and Serve: Divide the salad mixture evenly among four plates or bowls. Top each with sliced grilled chicken, sliced hard boiled eggs, avocado slices, and the crispy seasoned tortilla strips. Drizzle generously with the prepared lime-cilantro dressing. Serve immediately and enjoy your vibrant Mexican Grilled Chicken Cobb Salad!

Notes

  • Watch the tortilla strips carefully while baking as they can burn quickly.
  • If you don’t have a grill, you can use a grill pan or even pan-sear the chicken on the stovetop.
  • For extra smoky flavor, grill the corn on the cob before removing kernels.
  • This salad keeps well for up to 1 day if stored without the dressing and tortilla strips.
  • Adjust jalapeño quantity based on your preferred spice level.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/mexican-grilled-chicken-cobb-salad-recipe/