Our Southwestern Cobb Salad is a tasty way to stick with that New Year’s Diet Resolution. Cobb salads are also on virtually every American restaurant menu and are perfect for any diet. They are truly an American invention. They are a hodgepodge of vegetables with varied dressings. Our Southwestern version offers a delicious Chipotle and Mexican cream dressing and healthy Southwestern vegetables. You will love this one!
We previously posted our Langostino Cobb Salad with our homemade seafood salad dressing. That dressing really makes it one of our favorites. The Chipotle Salad Dressing on our Southwestern version yields the same result. The best part is it contains only two simple ingredients – “easy peasy!” High in fat and low in carbs, this salad is perfect for your new “Keto Diet.”
Southwestern Cobb Salad with Chipotle Dressing
Ingredients
Cobb salad means bacon and eggs! Ours is filled with these two Low Carb/Keto essentials. Grilled chicken breast serves as our protein. You could use beef tenderloin, pork tenderloin, or delicious shrimp. The dressing will go with any of these choices. We grilled our chicken at home – choosing organic free-range tender chicken breasts. You can also use a purchased rotisserie chicken for a very moist chicken.
The Southwestern version of our Cobb Salad was created using ingredients readily obtainable here in Arizona. Most have a Mexican influence, but are also easy to find in any local market. Avocados are a must, as are tomatoes, and red onion. For a change of pace, we added Jicama to the salad. Jicama is a net low-carb, high-nutrition, root vegetable. It is similar to a turnip, with apple-like consistency. It is so sweet and delicious! The Jicama replaces the radish in our usual Cobb salad.
One final key ingredient would be a Mexican cheese. We chose Queso Fresco for this recipe. But any Mexican cheese blend will work well, even a crumbled Cotija or a shredded Monterey Jack are perfect.
Joanie found a canned version of El Mexicano Chipotle Salsa to serve as the base for her dressing. An adobo sauce from La Morena Chipotles will result in the same taste. Joanie used 1/3 cup chipotle salsa (or adobo) to 2/3 cup Mexican cream. We like Cacique Mexican cream. The result was Joanie invented an easy and delicious topping for a Southwestern Cobb Salad.
Preparation Tips
We like to layer our salad ingredients on a bed of lettuce. The presentation is so colorful and it is nice for guests to see all of the healthy and fresh ingredients. A small bowl for mixing the dressing is the only additional requirement. Your family or guests will love this salad. You will appreciate staying on that Keto or Low-Carb Diet.
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Southwestern Cobb Salad with Chipotle Dressing
If you are a “soup and salad” person, try our Southwestern Shrimp Bisque in combination with our Southwestern Cobb Salad – delicious! Another suggestion would be to top off this luncheon delight with our Low Carb Margarita or a delicious Mexican Mule. You might even want to feature our Low Carb Texas Chili. The perfect Southwestern Cobb Salad for the New Year Dieters! Whether it is your next lunch or an evening meal, this recipe will become part of your Low-Carb or Keto recipe portfolio!
Southwestern Cobb Salad with Chipotle Dressing
Ingredients
Chipotle Cream Dressing
- ⅓ cup Chipotle salsa
- ⅔ cup Mexican cream
Southwestern Cobb Salad
- ¼ head Green lettuce (chopped)
- 1 Chicken breast (cooked, and sliced)
- 2 Eggs (hard boiled, sliced)
- 2 slices Bacon (chopped)
- 2 ounces Queso fresco cheese (crumbled)
- ½ Avocado (cubed)
- 10 Cherry tomatoes
- ¼ Red onion (diced)
- 2 ounces Jicama (sliced)
Instructions
Chipotle Cream Dressing
- In a small bowl mix the chipotle salsa sauce with the Mexican cream. Stir to combine and refrigerate until ready to use.
Southwestern Cobb Salad
- Prepare a bed of lettuce on each plate. Top with rows of ingredients patterned for presentation.
- Serve the salad dressing on the side – use as much as desired on each salad.
EQUIPMENT
Chef’s Notes
Nutrition
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