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Salsa verde chicken cobb salad in a white bowl with vinaigrette in a ramekin on a white countertop, as seen from above

Salsa Verde Chicken Cobb Salad

  • Author: Aubrey
  • Cook Time: 45
  • Total Time: 45 minutes


Treat yourself to a classic favorite with a Southwestern twist! This easy salsa verde chicken cobb salad is bursting with vibrant flavors, hearty textures, and just a touch of heat from the salsa. It’s a full-blown fiesta in a bowl!



Salsa Verde Cobb Salad

1 lb boneless, skinless, chicken thighs

1 cup Salsa Verde

2 ears corn

2 corn tortillas

½ an avocado, sliced

1/3 cup cherry tomatoes, halved

4 cups romaine or butter lettuce

Salt to taste

Salsa Verde Vinaigrette

1/3 cup Salsa Verde

1 lime, juiced

1 tbsp cilantro, chopped

1/3 cup olive oil

Salt to taste


  1. Preheat the grill to high heat. Toss the chicken thighs in salt and Salsa Verde and let marinade.
  2. Once grill is hot, grill the chicken on each side for 6-7 minutes, only removing once internal temperature reads 165F.
  3. Remove from grill and let rest, then slice.
  4. Next, grill the corn and corn tortillas, about 2-3 minutes per side, until char marks form.
  5. Remove from heat and cut corn kernels from the cob. Slice tortillas into small strips.
  6. Mix all ingredients for the vinaigrette.
  7. Build your salad. Add the lettuce, sliced chicken, tortilla strips, grilled corn, tomatoes, and avocado to a large bowl. Drizzle with dressing and enjoy!


  • Serving Size: 1 serving
  • Calories: 569
  • Sugar: 14.7
  • Sodium: 965.9
  • Fat: 23.9
  • Saturated Fat: 5.5
  • Unsaturated Fat: 16.5
  • Trans Fat: 0
  • Carbohydrates: 52.6
  • Fiber: 8.4
  • Protein: 43.8
  • Cholesterol: 180
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