Enjoy this colorful chicken and veggies salad made with frozen corn – perfect if you love Southwestern cuisine.
Southwestern Chicken Cobb Salad
- Prep Time 35 min
- Total 35 min
- Servings 12
- Ingredients 11
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
Instructions
-
Step1In small bowl, beat all dressing ingredients with wire whisk until blended. Cover; refrigerate while preparing salad.
-
Step2On 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.
-
Step3Just 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.
Nutrition
425
Calories
29g
Total Fat
27g
Protein
19g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 425
- Calories from Fat
- 260
- 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
1Tips from the Betty Crocker Kitchens
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