Ingredients Meat & Poultry Chicken Chicken Breast Recipes Southwestern Cobb Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 4, 2020 Print Rate It Share Share Tweet Pin Email Servings: 8 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. Ingredients 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 ⅛ 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 Directions 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. 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. 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. Heat a skillet over medium heat. Cook bacon until crisp, and drain on paper towels. Crumble when cool; set aside. 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. 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. 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. Arrange romaine on a platter. Arrange chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve. Rate it Print