The Southwest Cobb Salad from Boston Market features tender grilled chicken, crispy bacon, ripe avocado, black beans, roasted corn, and shredded cheddar cheese atop fresh mixed greens, tossed with a zesty chipotle ranch dressing, delivering a vibrant and satisfying blend of smoky, creamy, and crunchy flavors.
Equipments
- Grill or grill pan
- Knife
- Cutting board
- Salad bowl
- Mixing spoon or tongs
- Vegetable peeler (optional, for avocado)
- Can opener (for black beans)
- Colander or strainer (for rinsing beans and corn)
- Cheese grater (if shredding cheddar from a block)
- Measuring spoons (for dressing)
Ingredients
- 2 boneless, skinless chicken breasts
- 4 slices bacon
- 1 ripe avocado
- 1 cup canned black beans
- 1 cup roasted corn (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 6 cups mixed salad greens
- 1/2 cup chipotle ranch dressing
Ensure the chicken breasts are evenly grilled to maintain tenderness and juiciness, avoiding dryness. Use ripe avocado for a creamy texture that balances the smoky flavors from the bacon and chipotle ranch dressing. Rinse canned black beans and roasted corn thoroughly to reduce excess sodium and enhance freshness. Shredding your own cheddar cheese provides a more robust flavor compared to pre-shredded options. Your efforts in carefully preparing each ingredient will help you recreate the authentic taste of the Southwest Cobb Salad from Boston Market copycat menu.
Instructions
- Instructions:
- Preheat the grill or grill pan to medium-high heat.
- Season the chicken breasts with salt and pepper (optional).
- Grill the chicken breasts for 5–7 minutes per side or until fully cooked.
- Remove chicken from the grill and let it rest before slicing.
- Cook bacon slices in a skillet until crispy; drain on paper towels and chop.
- Open and rinse black beans in a colander or strainer.
- Rinse roasted corn if canned or thaw if frozen.
- Peel, pit, and slice the avocado.
- Shred cheddar cheese if starting from a block.
- Place mixed salad greens in a large salad bowl.
- Arrange grilled chicken slices, bacon, avocado, black beans, roasted corn, and shredded cheddar cheese atop the greens.
- Drizzle with chipotle ranch dressing.
- Toss gently with a mixing spoon or tongs to combine, or serve with dressing on the side.
- Serve immediately.
Substitution
The Southwest Cobb Salad from Boston Market copycat menu can be customized if you don't have all ingredients on hand. You can substitute grilled chicken with rotisserie chicken or even grilled tofu for a vegetarian twist. Bacon can be replaced with turkey bacon or omitted entirely if you prefer a lighter option. If fresh or frozen corn is unavailable, canned corn works well after rinsing thoroughly to reduce excess salt. Make sure to choose ripe avocado for creaminess, and if you can't find chipotle ranch dressing, a mix of ranch and a small amount of chipotle chili powder can create a similar smoky, tangy flavor.
Tips
Make sure to let the grilled chicken rest for a few minutes after cooking to retain juices and ensure tenderness. Rinse canned black beans and roasted corn thoroughly to reduce excess sodium and improve flavor. When slicing avocado, handle it gently to keep slices intact and prevent browning before serving. Use a sharp knife and clean cutting board to prepare your ingredients safely and efficiently.
Nutritions
The Southwest Cobb Salad from Boston Market provides a nutrient-rich meal with lean protein from grilled chicken and crispy bacon, essential for muscle repair and satiety. Black beans add a good source of plant-based protein and fiber, promoting digestive health and sustained energy levels. Avocado contributes heart-healthy monounsaturated fats and creamy texture, while roasted corn offers fiber and vitamin C for immune support. Your meal is completed with shredded cheddar cheese for calcium and a flavorful chipotle ranch dressing that adds flavor but should be used in moderation due to its calorie content.
Storage
Store your Southwest Cobb Salad components separately in airtight containers to maintain freshness and prevent sogginess. Keep grilled chicken, bacon, black beans, roasted corn, and shredded cheddar cheese refrigerated for up to 3-4 days, while avocado and mixed greens should be consumed within 24 hours for optimal texture and flavor. Chipotle ranch dressing is best stored in a sealed jar or bottle in the fridge for up to a week, and combine all ingredients just before serving for the best taste experience.
Variation or Alternatives
Swap grilled chicken with grilled shrimp or steak for a protein twist that enhances the smoky flavor profile. Substitute black beans with chickpeas or black-eyed peas to add a different texture and boost fiber content. Use a dairy-free cheese alternative or omit cheese entirely if you prefer a lighter or vegan option. You can replace chipotle ranch dressing with a cilantro lime vinaigrette to brighten the salad with fresh, tangy notes.
Allergies
The Southwest Cobb Salad contains common allergens such as dairy from shredded cheddar cheese and chipotle ranch dressing, as well as possible egg in the dressing ingredients. Bacon and chicken are protein sources that may trigger allergies related to meat for some individuals. If you have specific dietary restrictions or allergies, carefully review ingredient labels and consult with your healthcare provider before enjoying this dish.
Why this recipe?
Boston Market's P. Southwest Cobb Salad is popular for its fresh, bold flavors and satisfying combination of grilled chicken, avocado, black beans, corn, and pepper jack cheese. The salad offers a perfect balance of protein, fiber, and healthy fats, making it both nutritious and filling. Your taste buds will appreciate the zesty southwest-style dressing that enhances the vibrant ingredients. Trying to make a copycat version allows you to customize the flavors and enjoy a healthier, homemade alternative anytime.