Mexican Cobb Salad with Cilantro-Lime Dressing
A Mexican twist on a traditional cobb salad with chicken that features a lovely cilantro-lime dressing, toasted pepitas, pickled jalapeños, and more... Delicioso!
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Equipment
Ingredients
Mexican Cobb Salad
- 16 ounces cooked chicken - see post for more information
- cilantro-lime dressing - ingredients below
- 4 eggs - cooked to your preference
- 4 slices lean bacon - fried and crumbled
- 1 cup black beans - rinsed and drained
- 2 romaine hearts - chopped
- ½ cup cherub tomatoes - sliced lengthwise
- ¼ cup toasted pepitas
- 2 ounces cotija - crumbled
- 2 small avocados - sliced
- 2 tablespoons pickled jalapeños - drained
Cilantro-Lime Dressing
- ½ cup cilantro leaves - thin stems are fine
- 2 tablespoons fresh lime juice
- 1 tablespoon sherry vinegar - or wine vinegar
- 4 tablespoons extra virgin olive oil
- ½ teaspoon dijon mustard
- ½ teaspoon agave nectar - or 1 teaspoon honey
- ¼ teaspoon sea salt - or to taste
- several grinds pepper
Instructions
- Grill the chicken by your preferred method.
- Add all of the cilantro-lime dressing ingredients to a blender, and pulse until fully emulsified.
- Boil the eggs to your preference. (See post for more information).
- Fry the bacon.
- Prep all of the ingredients.
- Assemble the salad. (See the post for more information).
Notes
Macronutrients include 2 tablespoons of dressing, and the specified ingredients.
Nutrition
Calories: 544kcal | Carbohydrates: 21g | Protein: 52g | Fat: 28g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com