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Mexican Grilled Chicken Cobb Salad

Print Recipe
Servings: 4 servings
Course: dinner, Lunch, Main Course, Salad
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

For the Tortilla strips
  • 4-6 corn tortillas
  • oil for frying
  • salt to sprinkle after cooking
For the Chipotle Ranch Dressing
  • 1-1 1/2 cups ranch dressing bottled or homemade
  • 1-2 chipotle peppers from canned chipotle in adobo sauce
  • 1-2 tbsp adobo sauce
For the Chicken
  • 1 lb boneless, skinless chicken breast
  • 1 packet Taco Bell taco seasoning mix or taco seasoning mix of your choice
  • 3-4 tbsp extra virgin olive oil
For the remaining salad ingredients
  • 2 heads romaine lettuce, chopped
  • 1 cup cooked black beans rinsed and drained or pinto beans rinsed and drained
  • 1 cup fresh grilled corn on the cob kernels
  • 1 cup cherry tomatoes, halved
  • 4 hard boiled eggs, sliced
  • 1 can ripe olives
  • 2 avocados, sliced and divided
  • 1 cup Monterrey jack or cheddar cheese, grated
  • sliced limes for serving
  • salt and pepper to taste

Method
 

For the Tortilla strips
  1. Cut the tortillas in half, then stack them on top each of other and cut into about 1/4 inch strips. Heat the oil in a skillet and add the tortilla strips, a few at a time and cook until golden brown. Repeat the process until all have been cooked. Sprinkle with salt and set aside.
For the Chipotle Ranch Dressing
  1. Either use a bottled ranch dressing or use a homemade dressing. I used the Hidden Valley Ranch Dressing with the packet of ranch dressing mix with milk and mayonnaise. To that, add one or two chopped chipotle peppers and the adobo sauce to the desired heat that you like.
For the Grilled Chicken
  1. In a gallon zip lock add the Taco Bell seasoning mix or the taco seasoning mix of your choice and the olive oil. Add the chicken breast and coat them on all sides. After your grill is ready, cook the chicken breast, turning until done. Chicken should reach an internal temperature of about 160, then allowed to rest for at least 5 minutes that the temperature will rise to 165 degrees.
To assemble the salad
  1. In a large bowl combine the lettuce, cheese, beans, corn, olives and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 plates. Slice each chicken breast and top each of the salad plates. Top each with the divided deviled eggs and the divided avocado, Top with the dressing and serve with limes if you like.