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Homemade Mexican Grilled Chicken Cobb Salad. recipe photo
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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 minutes
Cook Time20 minutes
Total Time35 minutes
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.