Mexican Grilled Chicken Cobb Salad

This Mexican Grilled Chicken Cobb Salad is loaded with so much goodness! I made a super yummy homemade Avocado Cilantro Dressing to go with this for the perfect flavor combo!

There’s nothing better than a big hearty salad loaded with lots of toppings. I love a good Cobb Salad and decided to spice it up a bit with Mexican flavors. The result? So incredibly yummy!

I used my homemade Taco Seasoning to rub on the chicken before grilling it. It consists of Chili Powder, Garlic Powder, Onion Powder, Oregano, Cumin, Sea Salt and Pepper.

You can grill the Chicken and the Corn at the same time. Just preheat your grill to around 400 degrees Fahrenheit.

Place Chicken and Corn on the grill. Turn Corn roughly every 5 minutes until it gets a nice char on the kernels.

Grill the Chicken 5-8 minutes per side or until internal temp is 165F, cook time will depend on the size of your Chicken Breasts. It’s best to have a meat thermometer on hand so you don’t under or over cook it.

Remove Chicken and Corn from the grill and let it cool for about 10 minutes. Place corn cobs over a large bowl and cut the corn off the cob with a knife. Next chop up the Chicken Breasts.

To a large platter or bowl add the Lettuce, Beans, Tomatoes, Corn, Eggs, Onions, Chicken and Tortilla Chips.

Add all of the ingredients for the Dressing to a food processor and blend until smooth. Taste and add more Salt or Pepper to your liking.

The Dressing will be on the thicker side which is how I like it. If you want it thinner, just add some water to it.

I like to make my own Tortilla Chips ahead of time to top this with. It’s super easy and honestly I think they are better than any store bought chips. Plus you get to control the amount of Salt to put on them, so less sodium!

To make these just slice up some Corn Tortillas into whatever size pieces you desire. Preheat your oven to 400 degrees Fahrenheit.

Place the chips on a large baking sheet and lightly spritz with Olive Oil Cooking Spray. Sprinkle with Sea Salt and bake 5-7 minutes or until they are nice and crispy.

Once they have cooled I store them in a ziplock bag until I’m ready to use them.

More Salad Recipes

• Mexican Grilled Chicken Cobb Salad
• Greek Salad with Chicken
• Blackened Shrimp Cobb Salad
• Blackened Shrimp Quinoa Salad
• Grilled Chili Lime Chicken Salad
• Blackened Chicken Caesar Salad
• Grilled Chicken Burrata Salad
• Thai Noodle Salad

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up!

Cheers!

More Mexican Recipes

• Slow Cooker Chicken Tortilla Soup
• Mexican Street Corn Cups
• Instant Pot Mexican Chicken Stuffed Peppers

Mexican Grilled Chicken Cobb Salad

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This Mexican Grilled Chicken Cobb Salad loaded with so much goodness! I made a super yummy homemade Avocado Cilantro Dressing to go with this for the perfect flavor combo!

• Author: Sara
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 4 1x
• Category: Salad
• Cuisine: Mexican

Ingredients

Units USM Scale 1x2x3x

For the Salad:

• 1 1/2 lbs Boneless Skinless Chicken Breasts
• 1 Tbs Chili Powder
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Dried Oregano
• 1 1/2 tsp Ground Cumin
• 1/4 tsp Ground Sea Salt
• 1/4 tsp Ground Black Pepper
• 2 Heads Romaine Lettuce chopped
• 15 oz Can Black Beans drained and rinsed
• 1 pint Grape or Cherry Tomatoes
• 2 Ears of Corn
• 4 Hard Boiled Eggs sliced
• 1/2 cup Green Onions chopped
• Tortilla Chips (see how to make homemade ones in the post towards the bottom)

For the Avocado Cilantro Dressing:

• 2 Garlic Cloves
• 2 Avocados
• 1 Bunch of Cilantro
• Juice from 1 Lime
• 1/2 cup EVOO
• 1/4 tsp Sea Salt
• 1/4 tsp Black Pepper

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Instructions

1. Heat your grill to about 400 F
2. Mix together Chili Powder, Garlic Powder, Onion Powder, Oregano, Cumin, Salt and Pepper
3. Rub spices evenly over all sides of the Chicken
4. Place Chicken and Corn on the grill
5. Turn Corn roughly every 5 minutes until it gets a nice char on the kernels
6. Grill the Chicken 5-8 minutes per side or until internal temp is 165F, cook time will depend on the size of your Chicken Breasts
7. Remove Chicken and Corn from the grill and let it cool for about 10 minutes
8. Place corn cobs over a large bowl and cut the corn off the cob with a knife
9. Chop up the Chicken Breasts
10. To a large platter or bowl add the Lettuce, Beans, Tomatoes, Corn, Eggs, Onions, Chicken and Tortilla Chips
11. Add all of the ingredients for the Dressing to a food processor and blend until smooth, taste and add more Salt or Pepper to your liking
12. Top salad with dressing
13. Enjoy!

Notes

The dressing will be on the thicker side. You can use water to thin it out if you prefer.

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