Avocado update: Still have tons.
I know, I know, you feel terrible for me. Thank you.
But for real, what do I do with all of these?!! Is an avocado face mask a thing? I’m very much open to and will appreciate any and all ideas. So far I’ve made ten tons of guacamole, our favorite tomatillo avocado salsa (2 quarts), added to smoothies, breakfast with eggs, toast (obvsies), I have yet to try dessert applications. And of course, salad.
Now this salad here is the real deal summer salad. We’ve got grilled chicken to keep us satisfied, sweet cherry tomatoes or you can used chopped garden tomatoes, hard-boiled eggs to keep the Cobb thing legit. Ripe, juicy peaches, fresh sweet corn which I just boiled but you could cook that on the grill too if you want. Crispy bacon and tortilla strips which I crisped in the leftover bacon grease cause it was there and why not? Note: sub tortilla chips if preferred. Aaaaannnnddd avocado.
The dressing however, is something special. Last week I made Tieghan’s Salmon Souvlaki—that was good, you should make it—but my favorite part was the marinade. Citrus juice, balsamic, paprika, fresh herbs. I wanted to recreate it but add some queso fresco because a Cobb salad is not a Cobb salad without some sort of cheese. If you can’t find queso fresco use crumbled feta or even blue cheese instead.
Here are a few other summer salads you might want to try:
- Salpicon Fattoush Salad with Chipotle Vinaigrette
- White Cheddar Cornbread and Bacon Panzanella
- Black Bean Taco Salad with Green Chile Dressing
- All ¡Hola! Jalapeño Salads
Mexican Summer Cobb Salad Recipe
A main course salad that won't leave anyone hungry. Grilled chicken breast, avocado, bacon, and sweet corn all drizzled with a queso fresco vinaigrette.
Dressing inspired by Half Baked Harvest.
For the Dressing:
- 2 cloves garlic, minced
- 6 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon coconut syrup, agave syrup, or honey
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup crumbled queso fresco or feta cheese
For the salad:
- 2 large (about 1 1/4 pounds) boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- 6 slices thick-cut bacon
- 3 corn tortillas, cut in half then cut into 1/2-inch strips
- 1 head romaine lettuce, torn into bite-sized pieced
- 2 cups arugula
- 12 ounces cherry tomatoes, or chopped heirloom tomatoes
- 4 hard-boiled eggs, peeled and cut in half
- 2 ears cooked sweet corn, kernels sliced off the cob
- 2 ripe peaches, pitted and sliced
- 1 large ripe avocado, peeled, pitted, and sliced
To Make the Dressing:
- Combine garlic, lemon juice, balsamic, lime juice, syrup, paprika, salt, and pepper in a medium bowl. Slowly add olive oil while whisking. Gently fold in cheese, careful not to break it up too much. Taste and add more salt if needed. Refrigerate until ready to use.
To Make the Salad:
- Heat a grill or grill pan to medium-high.
- If chicken breast are thick, slice them in half horizontally so you have 4 pieces of chicken breast. Drizzle chicken with half of the vegetable oil and rub the grill or grill pan grates with remaining half of the oil. Generously season chicken with salt and pepper. Grill chicken until cooked through, about 5-6 minutes a side. Remove to a plate. Once cool enough to handle, slice into strips.
- Heat a large frying pan over medium heat. Add bacon in a single layer and cook until crisp and brown on both sides. Remove to a paper towel-lined plate, keeping pan over the heat. Once bacon is cool enough to handle tear into pieces.
- Add tortilla strips to the pan and cook, stirring frequently, until crisp and crunchy, about 5 minutes. Remove them to a separate paper towel-lined plate and sprinkle with salt.
- Arrange romaine lettuce on a large platter or divide between 4 large plates. Top with arugula, tomatoes, eggs, chicken, bacon, tortilla strips, corn, peaches, and avocado. Drizzle dressing over the top and serve.
Amount Per Serving: Calories: 0Total Fat: 0g