Grilled Mexican Cobb Salad

Grilled Mexican Cobb Salad

Summer grilling and seasonal produce are at their best in this flavorful salad! Toasted walnuts add a delightful crunch while the avocado chipotle dressing gives a little kick!


  • Avocado Chipotle Dressing
  • 1 large ripe avocado, peeled and pitted
  • 1/4 cup lightly packed fresh cilantro leaves
  • 3 tablespoons each: olive oil, lime juice and orange juice
  • 1 to 2 teaspoons minced canned chipotle pepper in adobo sauce
  • 1/2 teaspoon each: sugar and garlic salt
  • Salad
  • 2 ears fresh corn, husks and silk removed
  • 2 large jalapeno peppers
  • 1 red bell pepper, stemmed, seeded and quartered
  • 1 medium red onion, peeled and sliced 1/2-inch thick
  • Freshly squeezed lime juice and sea salt to taste
  • 4 cups sliced romaine lettuce
  • 1 cup California walnuts, toasted and coarsely chopped
  • 1 cup very small cubes chipotle Cheddar or pepper Jack cheese
  • 1 cup rinsed and drained canned black beans
  • Cheese Walnut Chips (recipe follows)


Avocado Chipotle Dressing:

  1. Puree all dressing ingredients in a blender or food processor. Transfer to a small bowl and press plastic wrap onto the surface. Refrigerate until ready to serve.


  1. Grill corn, peppers and onion over medium-high heat until lightly charred on all sides; remove from grill. Cut corn away from cob. Cut jalapeno peppers into thin slices and cut bell pepper and onion into bite-size strips. Drizzle with lime juice and season to taste with salt; let cool or chill.
  2. Pile lettuce into 4 salad bowls. Top with equal amounts of grilled vegetables, walnuts, cheese, and black beans, forming rows of each. Serve with avocado dressing and Cheese Walnut Chips

Cheese Walnut Chips

  1. Cut 2 corn tortillas into 8 wedges (preferably a homemade-style tortilla). Place on a foil lined baking sheet and sprinkle with 3 tablespoons shredded pepper Jack or chipotle Cheddar cheese and 2 tablespoon finely chopped walnuts.
  2. Bake at 400°F for 15 to 20 minutes or until lightly browned.