Cobb Salad ~ Cinco de Mayo Style

  One week from today, we will be celebrating Cinco de Mayo! They say you eat with your eyes first. Perhaps that’s why cobb salads are so delicious and popular. The rows of color and texture are definitely appealing to the eyes. And since Mexican food is always bursting with color, why not recreate the cobb salad and give it a fiesta flare?! I got rave reviews from the husband, the husband’s friend, and all three kids on this one.

Mexican Cobb Salad

  • 1 Head of Romaine

  • 2 cups cooked, shredded chicken (to keep the husband happy)

  • 1/4 cup water

  • 1-2 tablespoons mexican spices

  • 1/2 cup black beans (boil your own cheaper, easy, and leftovers are stored in the freezer!)

  • 1 cup tomatoes, chopped

  • 1/2 cup feta (sheep’s or goat’s milk only) cheese

  • 2 hard boiled eggs, chopped

  • 1 avocado, sliced

  • Lime Vinaigrette

Place the cooked, shredded chicken into a sauce pan and add the water and Mexican seasoning. Simmer on low for 5 min. Place washed and chopped romaine into a large serving bowl. Arrange the toppings in rows to create a varying array of colors. Serve with lime vinaigrette on the side.

Love Mexican too? Then try:

Guac on the Cob

Fajita Quinoa

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1 Comment

  1. Mr. Militant Negro

     /  April 28, 2015

    Reblogged this on The Militant Negro™.


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