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