Go Back

Mexican Cobb Salad

This recipe creates a vibrant Mexican Cobb Salad, a fresh and satisfying meal combining crisp romaine with a flavorful array of ingredients. Featuring shredded Mexican cheese, seasoned chicken or shrimp, fresh vegetables, and crispy bacon, it's a simple yet hearty dish perfect for a quick, customizable lunch or dinner.
Print Recipe Pin Recipe
Servings: 6 people
Course: lunch/dinner
Cuisine: Mexican
Calories: 2235.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 cups 10 oz. romaine leaves, torn
  • 1-1/2 cups 6 oz. Sargento® Shredded 4 Cheese Mexican - Fine Cut
  • 1-3/4 cups 10 oz. diced cooked chicken or cooked baby shrimp
  • 1 cup diced tomato
  • 1/3 cup thinly sliced green onions
  • 6 slices bacon crisply cooked, crumbled
  • 1/2 cup pitted sliced black olives or diced ripe avocado optional
  • 1/3 cup salsa
  • 1/4 cup light mayonnaise

Equipment

  • 1 Large Mixing Bowl
  • 1 Cutting Board
  • 1 Sharp Knife
  • 1 Small bowl For mixing dressing
  • 1 Salad spinner (optional, for drying lettuce)

Method
 

  1. Thoroughly wash and dry the romaine lettuce leaves, then tear them into bite-sized pieces.
  2. Cook the bacon until it is crisply done. Once cooled, crumble the bacon into small pieces.
  3. Prepare your vegetables: dice the tomato and thinly slice the green onions. If using avocado, dice it as well.
  4. In a small bowl, whisk together the salsa and light mayonnaise until well combined to form the dressing.
  5. In a large salad bowl, arrange the torn romaine lettuce as the base.
  6. Artfully arrange the remaining ingredients over the lettuce in distinct sections or rows: the shredded Mexican cheese, diced cooked chicken or shrimp, diced tomato, thinly sliced green onions, and crumbled bacon.
  7. If using, add the pitted sliced black olives or diced ripe avocado to the salad.
  8. Just before serving, generously drizzle the prepared salsa-mayonnaise dressing over all the ingredients.
  9. Gently toss the salad to ensure all components are well combined and coated with the dressing.
  10. Serve immediately for optimal freshness and enjoyment.

Notes

Ensure all ingredients, especially the romaine, are thoroughly dried to prevent a watery salad and ensure the dressing adheres well. For the bacon, cook it until very crisp but not burnt, then drain well on paper towels to remove excess grease. When assembling, for a classic Cobb presentation, arrange the ingredients in distinct rows over the lettuce before tossing. If including avocado, add it at the very last moment to prevent browning. A squeeze of fresh lime juice can be added to the salsa-mayonnaise dressing for an extra layer of brightness and authentic Mexican flavor.