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 vibrant twist. Fresh baby lettuce, juicy grape tomatoes and crunchy blue corn tortilla chips add texture and color, while a dollop of guacamole ties it all together.

Perfect for a quick weeknight dinner or a impressive lunch, this salad is hearty enough to stand alone. The combination of smoky bacon, seasoned chicken and creamy dressing creates a balanced, satisfying dish that’s sure to become a favorite.

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Ingredients

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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a large dry pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Pour the rendered bacon fat into a small heatproof bowl and set aside. Carefully wipe any burnt bits from the pan.
2. While the bacon cooks, wash and dry the produce. Dry the lettuce thoroughly. Trim and discard the root ends, then chop the 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 cutlets dry with paper towels. 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 the chicken and cook until browned and cooked through, 3-5 minutes per side. If the chicken browns too quickly, reduce the heat and cover the pan. Transfer the chicken to a cutting board to rest.
4. In a large bowl, combine the lettuce, tomatoes, scallion whites and blue cheese dressing. Toss until everything is well coated.
5. Roughly chop the bacon. Slice the rested chicken crosswise into thin strips.
6. Divide the salad between shallow bowls. Arrange the sliced chicken in the center of each salad, then top with the chopped bacon, a dollop of guacamole and the scallion greens. Crush the tortilla chips in the bag and sprinkle as many as you like around the chicken. Serve immediately.

Recipe Tips

FAQ

Can I make this salad ahead of time?

You can prep the ingredients ahead-cook the bacon and chicken, wash and chop the lettuce and halve the tomatoes. Store them separately in the fridge. Assemble the salad just before serving to keep the lettuce crisp and the chips crunchy.

What can I use instead of blue cheese dressing?

If you’re not a fan of blue cheese, try a creamy ranch or a tangy vinaigrette. The guacamole and bacon will still give it plenty of flavor.

How do I make this salad vegetarian?

Omit the chicken and bacon and add black beans, corn or roasted vegetables for protein and texture. You can also use a plant-based bacon substitute.