Southwestern Chicken Cobb Salad

Southwestern Chicken Cobb Salad

Enjoy this colorful chicken and veggies salad made with Green Giant® Niblets® frozen corn – perfect if you love Southwestern cuisine.

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

12

servings

Dressing
1
cup buttermilk
3/4
cup mayonnaise
1/3
cup chopped fresh chives
1/4
teaspoon pepper
Salad
2
cups shredded Mexican cheese blend (8 oz)
4
medium tomatoes, diced
3
packages (9 oz each) frozen southwestern-flavored chicken breast strips, thawed
1
bag (1 lb) Green Giant® Niblets® frozen corn, cooked, drained and cooled
3
cups julienne-cut (2x1/8x1/8-inch) jicama (about 1 medium)
4
ripe avocados
1/4
cup lime juice
  1. In small bowl, beat all dressing ingredients with wire whisk until blended. Cover; refrigerate while preparing salad.
  2. On 1 large platter or 2 medium platters, arrange cheese, tomatoes, chicken strips, corn and jicama in rows, leaving room at end for row of avocados.
  3. Just before serving, remove pits from avocados, peel and chop. In small bowl, mix avocados and lime juice; toss to coat. Arrange avocados on platter. Serve dressing on the side.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cook's Notes
In this salad, corn, jicama and Mexican cheese blend replace the hard-boiled eggs, scallions, watercress, lettuce and Cheddar cheese of the classic cobb salad.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 425
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 8g,),
  • Cholesterol 85mg;
  • Sodium 490mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 5g,
    • Sugars 5g),
  • Protein 27g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Other Carbohydrate;
    • 3 1/2 Lean Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 1 ;
    *Percent Daily Values are based on a 2,000 calorie diet.