Just as bright and colorful as it is delicious and flavorful, this taco chicken cobb salad is packed with so many delicious tastes! Even better, it can be on your table in less than 30 minutes flat!
You know those days when you just need something a little different for dinner? We had one of those days a couple of weeks ago. We wanted something healthy, that would use up the leftover lettuce we had from making this. And it needed to be relatively quick and easy to make. Enter this salad.
This salad. So many flavors! The taco seasoned chicken. Peppers. Avocados. Cherry tomatoes. Black beans. Corn. And a cilantro lime taco dressing to tie it all together. It definitely was the perfect dinner for us.
A couple of things about this recipe.
We made our chicken using our grill pan in the oven, but you could totally cook it on a bbq or on a frying pan with a little olive oil.
We used a spring mix for this salad, but you really could use any type of lettuce you prefer.
This dressing is delicious! And it's simple and easy to make. Just add everything and whisk it together! But if you are short on time or would rather not make the dressing, ranch dressing is also a delicious addition to this recipe.
We added a lot of veggies/toppings to this salad, but you can change it up by adding other toppings you want or have on hand.
This salad is really delicious! It's a good change of pace from the usual salad. Filled with veggies, color, and flavor. It's simple and easy to make. And it's super flexible. We'll definitely be making this salad again soon, and I hope you will too!
Dressing
¼ cup lime juice
1/3 cup
2 teaspoons taco seasoning
1/2 cup chopped cilantro
salt + pepper to taste (I added about 1/2 teaspoon salt and 1/4 teaspoon pepper)
2 tablespoons olive oil
1 pound boneless skinless chicken breast
3 tablespoons taco seasoning
10 ounces spring mix
1 cup shredded colby jack cheese
1 can black beans rinsed + drained
1 cup corn
1 cup cherry tomatoes halved
1 cup red or orange bell peppers, diced
3 hard boiled eggs sliced
1-2 avocados sliced
Optional: crushed tortilla chips, salsa, diced jalapeño, rice, etc.
Preheat the grill or a grill pan on high heat. If baking the chicken on grill pan in the oven, preheat oven with the pan inside to 375.
Whisk together lime juice, 1/3 cup olive oil, 2 teaspoons taco seasoning, cilantro, salt and pepper. Set aside.
In another bowl, add the remaining 2 tablespoons of olive oil and taco seasoning. Mix together. Add the chicken and stir to completely coat the chicken. Grill the chicken until cooked through, turning about halfway through. This should take around 12-16 minutes, but it will depend on the size and thickness of your chicken breasts. Remove from pan and let cool 5-10 minutes.
Meanwhile, combine the lettuce, cheese, black beans, corn, tomatoes and peppers in a large bowl. Toss well to combine. Dice chicken and spread over salad. Top with eggs, avocado and dressing. Feel free to add any other desired toppings. Enjoy!
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