Southwestern Chicken Cobb Salad

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

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Prep Time 35 min
Total Time 35 min
Servings 12

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) 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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.