Join Roni Proter from Dinner Reinvented to learn how to make a Tex-Mex Cobb Salad. Cobb salad is crisp and light, yet hearty and filling enough to really satisfy. Make it a Tex-Mex Cobb and you’ve transformed a classic into a festive salad with south of the border flavors.
Tex-Mex Cobb Salad
4 cups Romaine, chopped
1 cup grilled or Rotisserie chicken, cubed
1 teaspoon taco seasoning
1 teaspoon ground cumin
1 teaspoon olive oil
1 cup grilled corn
1 cup roma tomatoes, chopped
1 cup cooked black beans
1 avocado, cubed
1/2 cup shredded cheddar
1 cup tortilla chips
1 handful fresh chopped cilantro
2 fresh limes
- In a mixing bowl, combine the chicken with the olive oil, cumin, and taco seasoning and stir to combine.
- Half the lettuce on two bowls.
- Layer the chicken, corn, tomatoes, black beans, and avocado across the top of the salad, in neat little rows.
- Squeeze the juice of lime on each salad, sprinkle with a little sea salt, and top with fresh cilantro, shredded cheddar, and crumbled tortilla chips.
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