Mexican Grilled Chicken Cobb Salad.

{**This post is brought to you by Old El Paso! They make the most delicious tortillas and Mexican seasonings, which is why I chose to use them in today’s post. Please and thank you!}

Man, I really love a salad with tons of color!!

With summer drawing to a close, I can’t help but cram all of its amazing flavors into my meals. While I am sad to see summer go, I am also very excited for fall, BUT, I want to make sure to celebrate all that summer has to offer before it’s gone for another nine months.

That brings me to this beyond colorful, beyond delicious, Mexican inspired cobb salad. First, isn’t it pretty? I love all the colors, and you just know that a salad with this many colors is going to be a GOOD salad. Here’s the thing, I simply cannot do boring salads, so when I do make a salad, I’m certain to make sure they are they are flavor packed and hearty. Honestly, I really hate a wimpy salad, none of that here!

Basically, I took the classic chicken cobb salad and turned it into a Mexican feast complete with seasoned baked tortilla chips, fresh grilled corn, black beans, tomatoes, cilantro, avocado and spicy chicken. Oh, and of course some jalapeno and cheese! Cannot forget the heat and the cheese!

The salad comes together pretty quickly and doubles as both the perfect weeknight meal or as a get together quick meal when entertaining a small group!!

But you guys, did I mention the seasoned baked tortilla chips? I think I did, but I am going to be super annoying and brag about them for the next minute or so. First off, if you are considering skipping these, DON’T. Like we cannot be friends if you do not make these chips. Ok, well maybe we can, but give me a little time to get over the fact that you skipped my favorite part about this salad.

I know, I am so dramatic. I swear, I am not always like this, but then… maybe I kind of am. Ugh. Annoying.

Anyway, these tortilla strips/crispy chips/whatever you want to call them, are simply they best and so addicting – watch out!! I used Old El Paso Flour Tortillas and Hot & Spicy Taco Seasoning to make them something extra special. Not only are they super quick and easy, but like I said, they are DELICIOUS.

Just try to not eat them all right off the pan. Just try, HARD.

Clearly, I have no self-control.

Aside from the delicious tortilla strips, the rest of the salad is awesome too, and really pretty healthy! Yeah!!

The best part is that it comes together in just about thirty minutes, making it the perfect meal for these busy late summer nights. It’s that time of year when kids head back to school and adults settle into a well, “less relaxed” work schedule. Things just get busier…ahh man, life in the adult world, it can be a little brutal.

Thank God for weekends, good meals and chocolate, right? Yes and yes!

And with that, I think I am done. I have lots and lots of planning to do today for some big video projects coming up(!!), a couple really exciting posts (keep your eyes peeled for these, you can’t miss um!), updating my horrible “about me” page so that it’s actually accurate and up to date, a few writing projects, a lot of recipe brain storming and a little bit of recipe prep! Oh and of course, I also need to have a chat with little Miss Asher about her First Day outfit (she starts school Tuesday and I am kind of sad…no more mid day chocolate chip pancake parties! 🙁  Ahh school, you kind of ruin everything.

SIDENOTE: Asher has already made a list (all on multiple sticky notes) of everything the two of us will be doing on our annual Christmas Sister Day. I mean, whoa. I thought I was a Christmas Freak, but man, that girl is READY. Thinking I can even start pulling out the “Asher, Santa is watching” line…works like a charm.

DOUBLE SIDENOTE: Speaking of siblings, Red (my youngest brother, he is now 15) did finally get his temps…and then he flew off to New Zealand and Australia for a month of snowboarding and zero driving. Really? Kid has the life. Ok AND Kai (the brother just below me who is 19) is finally coming home this week after a summer spent in Cleveland. SO excited! I have about four weeks with him before he heads off to LA for school. Both sad and excited about this. Life is always changing and moving fast around here!!

Ok, annoying sidenotes overs. Have the best Sunday…

Mexican Grilled Chicken Cobb Salad.

4.30 from 31 votes

4 Servings

by Tieghan Gerard

calories 782kcal

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Prep15 minutes mins

Cook15 minutes mins

Total30 minutes mins

Man, I really love a salad with tons of color!!

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Ingredients 

1x2x3x

Seasoned Baked Tortilla Strips

• ▢ 2 Old El Paso Flour Tortillas, cut into strips
• ▢ 1 tablespoon Old El Paso Taco Seasoning
• ▢ 1 Tablespoon olive oil

Salad

• ▢ ¼ cup fresh lime juice
• ▢ 1/3 cup + 3 tablespoons olive oil
• ▢ 2 teaspoons Old El Paso Salsa Seasoning Mix
• ▢ 1 jalapeno, seeded + diced
• ▢ 1 cup fresh cilantro, chopped
• ▢ Salt + pepper, to taste
• ▢ 1 pound boneless skinless chicken breast, about 4 small breast
• ▢ 1 packet Old El Paso Taco Seasoning
• ▢ 2 heads romaine lettuce, chopped
• ▢ 1 cup monterey jack cheese, shredded
• ▢ 1 cup cooked black beans, rinsed + drained if using canned
• ▢ 1 cup fresh grilled corn kernels
• ▢ 1 cup cherry tomatoes, halved
• ▢ 3 hard boiled eggs, sliced
• ▢ 1 avocado, pitted + sliced

Instructions 

Seasoned Baked Tortilla Strips

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a bowl, toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated. Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp. Watch closely, they will burn fast! Remove from the heat and store in a sealed container for up to 1 week.

Salad

• In small bowl, whisk together the lime juice, 1/3 cup olive oil, Old El Paso Salsa Mix, the jalapeno and cilantro. Season with salt and pepper. Set the dressing aside.
• Preheat the grill or a grill pan to high heat.
• Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil (about 3 tablespoons). Then make sure the chicken gets completely covered. Grill the chicken for 3-5 minutes per side or until cooked through. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing.
• Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls. Slice the chicken and divide among each plate. Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing. Enjoy!

Notes

* If you would prefer, the chicken can be roasted in a 400 degree oven for 25 minutes or until cooked though. * For a fun seafood twist, try using shrimp in place of chicken!

Nutrition

Calories: 782kcal | Carbohydrates: 34g | Protein: 43g | Fat: 46g | Saturated Fat: 11g | Cholesterol: 237mg | Sodium: 681mg | Potassium: 1119mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2330IU | Vitamin C: 26.2mg | Calcium: 280mg | Iron: 3.5mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

And eat lots of Mexican Salad!! YUM.