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Southwestern Chicken Cobb Salad

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  • Prep Time 35 min
  • Total Time 35 min
  • Servings 12
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Enjoy this colorful chicken and veggies salad made with frozen corn – perfect if you love Southwestern cuisine.

Ingredients

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) 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

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
425
Calories from Fat
260
% Daily Value
Total Fat
29g
45%
Saturated Fat
8g
40%
Cholesterol
85mg
28%
Sodium
490mg
20%
Total Carbohydrate
19g
6%
Dietary Fiber
5g
20%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
36%
36%
Calcium
16%
16%
Iron
10%
10%
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 1/2 Lean Meat; 4 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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