Cobb Salad Recipe - Grilled Mexican Cobb Salad

Recipes

Grilled Mexican Cobb Salad

Submitted By: Chef Patty Mastracco

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! Add strips of grilled chicken breasts to make for a more hearty entrée.

Servings: 4
Prep Time: 30m
Cook Time: 10m

Vegetarian Chef Collection

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Ingredients

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)

Directions

Avocado Chipotle Dressing:

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.

Salad:

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.
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

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.
Bake at 400°F for 15 to 20 minutes or until lightly browned.