Southwestern Cobb Salad

Southwestern Cobb Salad

Our version of this classic salad is a variation on the original, concocted late one hungry night by Robert Cobb from leftovers in the kitchen of his famous Los Angeles restaurant, the Brown Derby. It has a Southwestern spin.


  • ¼ cup freshly squeezed lime juice, plus juice of 2 limes

  • 6 tablespoons extra-virgin olive oil

  • ¼ cup soy sauce

  • 1 teaspoon ground cumin

  • 1 teaspoon crushed red-pepper flakes

  • 4 boneless, skinless chicken-breast halves

  • 4 large eggs

  • ½ pound thick-sliced bacon

  • 1 yellow bell pepper

  • 1 poblano pepper

  • 1 tomato, seeded and cut in ½-inch pieces

  • ½ cup roughly chopped pitted black olives (2 ½ ounces)

  • 1 sweet onion, cut into ¼-inch pieces

  • Coarse salt and freshly ground black pepper

  • 2 ripe but firm Hass avocados, peeled and cut into ½-inch pieces

  • ½ cup chopped fresh cilantro

  • teaspoon ground cayenne pepper (optional)

  • 1 can black beans, rinsed and drained

  • 1 small head romaine, torn in 1-inch pieces

  • Green Goddess Dressing for Southwestern Cobb Salad


  1. Combine 1/4 cup lime juice, 1/4 cup oil, soy sauce, 1/2 teaspoon cumin, and redpepper flakes in a small bowl. Place chicken breasts in a large resealable plastic bag. Pour marinade into bag, and refrigerate at least 1 hour or overnight.

  2. Heat a grill or grill pan over medium-high heat. Lift chicken from bag, allowing excess marinade to drain off. Cook until grill marks appear and chicken is cooked through, about 5 minutes per side. Cool chicken completely, and cut into 1/2-inch pieces; set aside.

  3. Place eggs in a saucepan with cold water to cover. Bring to a boil. Cover; remove from heat. Let sit 11 minutes. Drain; rinse under cold running water until cooled. Peel and roughly chop eggs; set aside.

  4. Heat a skillet over medium heat. Cook bacon until crisp, and drain on paper towels. Crumble when cool; set aside.

  5. Place yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for chicken. Turn peppers with tongs as they char. (Alternatively, place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover immediately with plastic wrap. Let peppers sweat until cool enough to handle. Peel off blackened skin and discard. Remove seeds; chop yellow pepper into 1/2-inch pieces and poblano into 1/4-inch pieces; set aside separately.

  6. In a bowl, combine yellow pepper, tomato, olives, and half the chopped onion. Sprinkle with salt and pepper; set aside. In another bowl, combine poblano with avocados, 1/4 cup cilantro, lime juice, cayenne pepper (if using), and remaining 1/2 teaspoon cumin; season with salt and pepper; set aside.

  7. Combine black beans with remaining 1/4 cup cilantro and chopped onion. Drizzle with remaining olive oil, and season with salt and pepper; set aside.

  8. Arrange romaine on a platter. Arrange chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve.

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