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Southwestern Chicken Cobb Salad

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By Betty Crocker Kitchens
Updated Oct 20, 2016
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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
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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

  • Step 
    1
    In small bowl, beat all dressing ingredients with wire whisk until blended. Cover; refrigerate while preparing salad.
  • Step 
    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.
  • Step 
    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.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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