This Mexican Grilled Chicken Cobb Salad is my new weeknight favorite: bright, crunchy, satisfying, and built around perfectly seasoned grilled chicken and crisp romaine. It’s an easy, full-meal salad that brings together smoky grilled corn, creamy avocado, melty Monterey Jack, and a zingy lime dressing. I love how every bite delivers texture and fresh Mexican-inspired flavors without fuss.

Before we get into the recipe, a quick note on ingredients: the salad calls for Old El Paso Taco Seasoning and Old El Paso Salsa Seasoning Mix to layer in flavor, plus lime and olive oil for a bright dressing. Flour tortillas are crisped into strips to sprinkle on top for crunch. The ingredient list is precise—follow the quantities below for balanced results.

Ingredients

▢2 Old El Paso Flour Tortillas cut into strips
▢1 tablespoon Old El Paso Taco Seasoning
▢1 Tablespoon olive oil
▢¼ cup fresh lime juice
▢1/3 cup + 3 tablespoons olive oil
▢2 teaspoons Old El Paso Salsa Seasoning Mix
▢1 jalapeno seeded + diced
▢1 cup fresh cilantro chopped
▢Salt + pepper to taste
▢1 pound boneless skinless chicken breast about 4 small breast
▢1 packet Old El Paso Taco Seasoning
▢2 heads romaine lettuce chopped
▢1 cup monterey jack cheese shredded
▢1 cup cooked black beans rinsed + drained if using canned
▢1 cup fresh grilled corn kernels
▢1 cup cherry tomatoes halved
▢3 hard boiled eggs sliced
▢1 avocado pitted + sliced

Why this salad works

This version of Cobb salad borrows the classic structure—protein, greens, cheese, eggs, and crunchy elements—but gives it a Mexican twist. The Old El Paso seasonings add a familiar, slightly smoky and savory profile that pairs beautifully with lime and cilantro. Grilled corn and tomatoes add sweetness and juiciness, while tortilla strips give you that irresistible crunch. It’s the kind of dish you can serve for a casual dinner, a weekend lunch, or a light party spread.

Step-by-step Instructions

The following instructions are organized so you can work efficiently: start the components that take longest first, then finish with quick assembly. Keep the overall order as presented so ingredients appear when you need them.

Prepare the tortilla strips:

Preheat your oven to 375°F (190°C). Cut 2 Old El Paso Flour Tortillas into thin strips. Toss the strips with 1 tablespoon Old El Paso Taco Seasoning and 1 Tablespoon olive oil so they are evenly coated. Spread the coated strips on a baking sheet in a single layer and bake until crisp and lightly golden, about 8–10 minutes. Keep an eye on them so they don’t burn. When done, remove from the oven and let cool completely; they will crisp further as they cool.
Make the dressing:

In a small bowl or jar, whisk together ¼ cup fresh lime juice, 1/3 cup + 3 tablespoons olive oil, and 2 teaspoons Old El Paso Salsa Seasoning Mix until well emulsified. Stir in the diced jalapeno (▢1 jalapeno seeded + diced) and 1 cup chopped fresh cilantro. Season the dressing with salt + pepper to taste. Taste and adjust acidity or salt as needed—if you prefer it tangier, add a little more lime juice; if it needs mellowing, add a teaspoon or two more olive oil.
Season and grill the chicken:

Pat 1 pound boneless skinless chicken breast (about 4 small breast) dry with paper towels. Sprinkle the chicken evenly with the remaining Old El Paso Taco Seasoning packet (▢1 packet Old El Paso Taco Seasoning). Rub the seasoning into the chicken so each breast is well coated. Heat a grill or grill pan over medium-high heat and brush the grates or pan with a little olive oil to prevent sticking. Grill the chicken breasts until they reach an internal temperature of 165°F (74°C), about 5–7 minutes per side depending on thickness. Remove from the grill and let rest for 5 minutes, then slice or dice into bite-sized pieces.
Cook or grill the corn:

If using fresh corn on the cob, brush the ears lightly with olive oil and grill until charred in spots, about 8–10 minutes, turning occasionally. Allow to cool slightly, then cut the kernels from the cobs to yield 1 cup fresh grilled corn kernels. If you already have pre-cooked or leftover grilled corn, warm or chop as needed to make 1 cup.
Prepare the remaining salad components:

Chop 2 heads romaine lettuce and place in a large salad bowl or on a serving platter. Halve 1 cup cherry tomatoes. Rinse and drain 1 cup cooked black beans if using canned. Shred 1 cup monterey jack cheese. Slice 3 hard boiled eggs. Pit and slice 1 avocado just before assembly to keep it from browning.
Assemble the salad:

Arrange the chopped romaine across a large platter or divide among plates. Neatly arrange the sliced grilled chicken, shredded monterey jack, black beans, grilled corn kernels, halved cherry tomatoes, sliced hard boiled eggs, and avocado slices in separate rows or small clusters on top of the lettuce to create the classic Cobb look. Scatter the cooled tortilla strips over the salad for crunch.
Dress and serve:

Drizzle the lime-cilantro dressing over the salad just before serving, or serve it on the side so guests can add as much as they like. Toss gently if you prefer the ingredients mixed, or keep the rows intact and allow guests to combine as they serve themselves. Finish with a few extra cilantro leaves and an additional grind of black pepper if desired.

Troubleshooting and tips

Don’t overcook the chicken. Resting the grilled chicken is essential—cutting too soon will release juices and make it dry.
Make the tortilla strips just before serving. They’re best when crisp; if you make them too far ahead they may soften from moisture in the salad.
Customize the heat. Keep the jalapeno seeds if you want a spicier dressing, or omit the jalapeno for a milder version.
Advance prep. You can grill corn and chicken a day ahead and refrigerate. Assemble just before serving, keeping avocado slices apart until the last minute.
Greener dressing option. If you’d like a herby dressing, pulse the cilantro and jalapeno in a blender with the lime juice and oil for a smoother vinaigrette.

Serving suggestions

This Mexican Grilled Chicken Cobb Salad works beautifully as a centerpiece for a casual dinner. Serve it with warm flour tortillas on the side, extra lime wedges, or a light tortilla soup. For a more indulgent spread, add a small bowl of salsa and a dollop of plain yogurt or a creamy avocado-lime dressing. The salad also pairs well with a crisp white wine or a citrusy iced tea.

Make it a meal plan star

Leftovers keep well if you store the components separately: chicken, grilled corn, beans, and cheese in one container, lettuce and tomatoes in another, and tortilla strips in a sealed bag on the side. Assemble fresh the next day for a fast, bright lunch that tastes just as good.

Nutritional notes

This salad is built to be filling without being heavy. The protein from chicken and eggs, fiber from beans and vegetables, and healthy fats from avocado and olive oil combine to make a balanced plate. If you’re tracking macros, portion the cheese and tortilla strips to your preference to control calories and carbs.

Final thoughts

Whenever I crave something bold, crunchy, and satisfying, this Mexican Grilled Chicken Cobb Salad answers the call. It’s adaptable, full of contrast, and easy enough for weeknights while pretty enough for guests. Follow the steps above in order, keep the tortilla strips crisp, and let the lime-cilantro dressing tie everything together. Enjoy!

Print Recipe Save it for later

Mexican Grilled Chicken Cobb Salad.

A vibrant, Tex-Mex twist on a classic cobb with grilled seasoned chicken, fresh vegetables, and crisp tortilla strips.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Ingredients

2 Old El Paso flour tortillas cut into strips
1 tablespoon Old El Paso taco seasoning
1 tablespoon olive oil for coating tortilla strips
1/4 cup fresh lime juice
1/3 cup olive oil plus 3 tablespoons reserved for chicken; total dressing oil listed separately
2 teaspoons Old El Paso Salsa Seasoning Mix
1 jalapeño seeded and diced
1 cup fresh cilantro chopped
salt and pepper to taste
1 pound boneless skinless chicken breast about 4 small breasts
1 packet Old El Paso taco seasoning for chicken
2 heads romaine lettuce chopped
1 cup Monterey Jack cheese shredded
1 cup cooked black beans rinsed and drained if using canned
1 cup grilled corn kernels fresh if possible
1 cup cherry tomatoes halved
3 hard-boiled eggs sliced
1 avocado pitted and sliced

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, toss the tortilla strips with 1 tablespoon taco seasoning and 1 tablespoon olive oil until evenly coated.
Spread the strips in a single layer on the prepared baking sheet and bake 10–15 minutes, stirring or shaking once, until crisp and lightly browned; watch closely to avoid burning. Let cool.
Whisk together the lime juice, 1/3 cup olive oil, 2 teaspoons salsa seasoning, diced jalapeño, chopped cilantro, and salt and pepper to taste to make the dressing; set aside.
Preheat a grill or grill pan to high heat.
Place the chicken breasts in a gallon-size zipper bag or large bowl, add the packet of taco seasoning and about 3 tablespoons olive oil, and toss or shake to coat evenly.
Grill the chicken 3–5 minutes per side, or until cooked through (internal temperature 165°F/74°C), depending on thickness. Remove and rest 5 minutes, then slice.
In a large bowl, combine chopped romaine, shredded Monterey Jack, black beans, grilled corn kernels, and halved cherry tomatoes; toss to combine.
Divide the salad among 4 plates, top with sliced chicken, sliced hard-boiled eggs, avocado slices, and baked tortilla strips.
Drizzle each salad with the prepared dressing and serve immediately.

Equipment

Baking Sheet
Parchment Paper
Mixing Bowls
Whisk
Grill or Grill Pan
gallon-size zipper bag or large bowl
Knife

Notes

The tortilla strips can be stored in an airtight container for up to 1 week.
If preferred, roast the chicken at 400°F for about 25 minutes until cooked through.
You can substitute shrimp for chicken for a seafood variation.