Southwest Cobb Salad

A southwest cobb salad with sliced grilled chicken, corn, black beans, lettuce, tortilla strips, and a scoop of guacamole on a ceramic plate.



  • 3 tablespoons white wine vinegar
  • 1 teaspoon honey
  • ¾ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground red pepper
  • 2 tablespoons canola oil
  • 3 slices center-cut bacon
  • Cooking spray
  • 8 ounces skinless, boneless turkey breast, cut into 1/2-inch pieces
  • ¼ teaspoon salt
  • 8 cups torn romaine lettuce
  • ½ cup refrigerated fresh pico de gallo
  • ½ cup diced avocado
  • ½ cup (2 ounces) crumbled queso fresco
  • ¼ cup chopped green onions
  • 1 (15-ounce) can low-sodium black beans, rinsed and drained


  1. To prepare vinaigrette, combine first 6 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; set aside.
  2. To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray. Sprinkle turkey with salt. Add turkey to pan; sauté 4 minutes or until done.
  3. Arrange 2 cups lettuce on each of 4 plates. Top each serving with about 2 teaspoons bacon, 5 tablespoons turkey, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans.
  4. Drizzle vinaigrette evenly over salads.

4 servings

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