Southwestern Cobb Salad with Cilantro Vinaigrette

Mexican Cobb Salad

I have been wanting to make a salad with cilantro dressing ever since my daughter made one last summer for a get-together she went to.  It looked so colorful and refreshing.  I figured what better time to try it than during the week before Cinco de Mayo.  Although, salad is not the first thing I think of when I want Mexican food, this salad would be perfect for a summer bar-b-q or any time you need a salad for a get-together.  It would also balance out all of the heavy food at a Mexican dinner and allow those watching their diets to participate in the fun.

The thing I liked about this salad (besides the colors) was that the dressing is a vinaigrette instead of yogurt based as so many of the recipes I’ve seen on Pinterest are.  For some reason, even though I like yogurt, I don’t enjoy it in salad dressing.  I also decided to add chicken to make it more of a main dish and up the protein level.  We ate it for dinner last night, and it was very filling, yet we didn’t feel like we were stuffed like you do when you eat Mexican food.  It is also a great dish to make when you have leftover chicken from another meal.

The only problem we had with this salad is nobody in our family wanted to start eating because we didn’t want to mess up the salad!  We quickly overcame that issue though as we were too hungry.  And it didn’t disappoint.  With the light, fresh tasting dressing, and all of the yummy ingredients, it was a hit with all of us.  I think this salad is going to be appearing on our table a lot this summer. I hope you enjoy it, too!

Mexican Cobb Salad

Southwestern Cobb Salad

For the Salad:

  • 1/2 of a 5 oz. bag of baby lettuce
  • 1/2 of a 9 oz. bag of romaine lettuce
  • 1 c cooked, cubed chicken
  • 1 c diced yellow bell pepper
  • 1 – 2 avocados, diced
  • 1 cup Kraft 3 Cheese Crumbles or grated Monterey Jack and Cheddar cheese
  • 1/2 of a pint of cherry tomatoes, cut in half
  • half of a can of black beans, drained and rinsed
  • 1 c frozen corn, rinsed in cool water and drained
  • 1 pkg. or 15 green onions, sliced
  • 3/4 c of  tortilla strips (I found mine in the fresh produce aisle in a foil pouch near the croutons)
  1. Mix the 2 lettuces together and place in a large bowl.
  2. After you have all the ingredients ready, place each ingredient except the tortilla strips on top of the lettuce like the spokes of a wagon wheel, alternating colors.
  3. Place the tortilla strips in the middle of the salad on top of the other ingredients.
  4. Serve with Cilantro Vinaigrette (recipe below).

For the Cilantro Vinaigrette:

Serves 3 people

  • 1/4 c lime juice (approximately 2 limes)
  • 1/4 c canola oil
  • 1 T white wine vinegar
  • 1 tsps. Dijon mustard
  • 2 tsps. sugar
  • 1/2 tsps. salt
  • 2 cloves garlic, minced
  • 1/2 jalapeno, seeded and minced
  • 1 c loosely packed, cilantro, finely chopped
  1. Using a mini-food processor or very sharp knife, mince the garlic cloves, jalapeno, and cilantro.
  2. Place all of the ingredients in a mason jar and shake or mix in a mixing bowl and whisk until well-blended.
  3. Chill until needed.  Serves 3 people.
  4. Pour over salad and toss or serve along-side the salad.  Refrigerate any leftovers.

I used recipes from Garden Grazer, Can’t Stay Out of the Kitchen, and Closet Cooking as my starting point for this recipe.





About Shari

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them! (
This entry was posted in Chicken Recipes, Cinco de Mayo, Lunch, Main Dish, Mexican, Recipes, Salads, Summer Recipes, Weeknight Meals and tagged , , , , . Bookmark the permalink.

18 Responses to Southwestern Cobb Salad with Cilantro Vinaigrette

  1. Pingback: Eat a Better, Cheaper Lunch | A Penny Saved Is a Penny Earned

    • Shari says:

      Thanks so much for posting my Southwestern Cobb Salad post on your blog. I really appreciate it. I think you’re right, it is a great lunch idea and cheaper than going out, as it makes enough for a whole week! I’m glad to know about your blog and look forward to checking it out.

  2. Nancy says:

    This looks like a perfect salad, Shari! Cobb salad is one of my favorites (minus the blue cheese). Glad to see you implemented cheese I like! 🙂 The addition of black beans is a great idea.

    • Shari says:

      Hi Nancy, Thanks so much for your comment. Cobb salad is one of my favorites, too. I just love a lot of different ingredients in my salads. I was trying to decide which cheese to use, and saw this one at the store. I think feta or a Mexican cheese would be good as well. I appreciate you stopping by!

  3. Ngan R. says:

    I really enjoy a good Southwestern style salad and this one looks like a winner with that vinaigrette. Beautiful arrangement!

    • Shari says:

      Thank you, Ngan! I love Southwestern salads, too. I remember when my mom first started making them in the 70’s. It had chips, taco meat, and kidney beans in it and the dressing was Thousand Island Dressing. It was really good, but a lot different than this one. There are so many ways to make it. I appreciate you dropping by!

  4. CakePants says:

    Ooh, this sounds great! I love the sound of a cilantro vinaigrette – a great option for Cinco de Mayo (or anytime) indeed!

    • Shari says:

      Thank you! I love vinaigrettes too. I think they are a less caloric way to go than the creamy dressings. The cilantro gives it a nice fresh taste as well. I appreciate you stopping by and leaving a comment!

  5. cheri says:

    Hi Shari, beautiful salad, great minds do think alike. Like your twist on this!

    • Shari says:

      Thanks, Cheri! I liked yours as well. That’s happened to me a few times where I posted something similar to someone else or vise versa. Our taste buds must be similar!:) I appreciate you stopping by!

  6. Teresa says:

    Hey, thanks for sharing a link, Shari. I love the idea of making this with a vinaigrette–and especially one with jalapenos in it! I can’t wait to try it!

    • Shari says:

      Thank you for the great recipe, Teresa! I did like the vinaigrette, and I’m with you about jalapenos. I don’t think I would have thought of doing that myself so am grateful to Closet Cooking for that. Also, Cheri at Mysavoryspoon just posted a similar recipe for a vinaigrette that uses honey instead of sugar. I think I’m going to try that next time. It sounds good. I appreciate your comment!

  7. Lovely, colourful and healthy recipe 🙂 I am pinning this right now!

    • Shari says:

      Thank you so much, Catherine! I really appreciate the pin, too. I think it is a healthy salad overall. It was so nice of you to stop by!

  8. Mmmm! So many wonderful flavours in one beautiful salad. I’ve been looking for a new “signature” salad for this summer, and this might just be it.

    • Shari says:

      Thanks, Ruth! I love the concept of a “signature” salad for a season. I think this would make a great one. You could leave the chicken out if you weren’t using it as a main dish, and it is so colorful it is perfect for summer. Also, for someone as indecisive as I am, one less decision to make is always a good thing!:) I appreciate you sharing the idea.

  9. Liz says:

    This salad was probably meant for me. i love every single ingredient in it. That would be great for my Saturday lunch. Thanks for sharing!

    • Shari says:

      It would make a great lunch! I’m so glad you like it. I hope you get a chance to try it sometime. Thanks so much for stopping by, Liz!

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