Southwest Cobb Salad with Blue Cheese Dressing and Guacamole

This Southwest-inspired Cobb salad brings together all the classic elements-crispy bacon, tender chicken, creamy avocado and tangy blue cheese-with a fun twist. Guacamole and crunchy blue corn tortilla chips add extra flavor and texture, making every bite a delight.

Perfect for a quick weeknight dinner or a satisfying lunch, this salad is packed with protein and fresh ingredients. Tossed with grape tomatoes and crisp lettuce, it’s a complete meal in a bowl that’s both hearty and refreshing.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Reserve the bacon fat in a small heatproof bowl; carefully wipe out any burnt bits from the pan.
2. While bacon cooks, wash and dry the lettuce thoroughly. Trim the root end and chop leaves into bite-size pieces. Halve the grape tomatoes. Trim and thinly slice the scallions, separating the white parts from the green tops.
3. Pat the chicken dry with paper towels and season all over with garlic powder, salt and pepper. Heat the reserved bacon fat and a drizzle of oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. If browning too quickly, reduce heat and cover. Transfer chicken to a cutting board to rest.
4. In a large bowl, combine the lettuce, tomatoes, scallion whites and blue cheese dressing. Toss until evenly coated.
5. Roughly chop the bacon. Thinly slice the chicken crosswise.
6. Divide the salad between shallow bowls. Arrange sliced chicken over the center, then top with chopped bacon, a dollop of guacamole and scallion greens. Crush the tortilla chips in the bag and sprinkle them around the chicken. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, you can substitute baby lettuce with romaine, mixed greens or your favorite salad blend.

Can I make this salad ahead of time?

It’s best to assemble the salad just before serving to keep the lettuce crisp and the chips crunchy. You can prep the ingredients in advance.

Is there a substitute for blue cheese dressing?

You can use ranch dressing or a creamy cilantro-lime dressing for a different flavor profile.