Southwest Cobb Salad

Southwest Cobb Salad

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Southwest Cobb Salad

Made With Our


Item No. 120801
Roasted Garlic Mustard
Item No. 312513
Avocado Oil
Item No. 370416
Item No. 300106
Pickled Crunchy Carrots
Item No. 361650


Chipotle Chicken Breast (grilled or baked):

Simple Southwest Vinaigrette:

Salad Base & Toppings

  • 2+ heaping handfuls crunchy lettuce, roughly sliced (Romaine is ideal, but green, red & iceberg lettuce will all work well.)
  • 2+ heaping handful tender, dark leafy greens (A bag of mixed greens is perfect for this.)
  • Tillen Farms Pickled Crunchy Carrots (just the tangy, juicy crunch this salad needs.)
  • pepitas (roasted, salted)
  • radish, sliced
  • fresh lime wedges
  • avocado, sliced or diced
  • cherry tomatoes, halved or roughly chopped
  • fried tortilla strips or chips
  • cotija or feta cheese, crumbled
  • corn kermals (grilled/ boiled, off the cob) (Microwave-in-bag frozen corn kernels are the next best thing to fresh!)
  • Cilantro, roughly chopped


Chipotle Chicken Breast

  1. To grill, simply sprinkle seasoning on all sides of chicken. Grill over indirect heat 6-8 minutes on each side or until an internal thermometer reads 165°. To bake, simply sprinkle seasoning on all sides of chicken. Bake on a sheet tray in a 400° oven for 20-25 minutes or until an internal temp reaches 165°. Remove from heat and keep warm until ready to serve.


  1. Add all ingredients into a medium bowl and whisk vigorously until thoroughly combined and emulsified.

Build Salad

  1. Make a bed of crunchy and leafy greens. Layer your favorite toppings including chicken and drizzle with vinaigrette.