The Southwest’s Best Salad draws from that ever-magical font-of-flavor, the Cobb Salad. It has rows of toppings forming a rainbow of tantalizing favorites, but this time drawing from the Southwest for inspiration; in addition to succulent bacon and savory chicken, there are hearty and creamy black beans and sharp Mexican cheese. Plus, the dressing is made of creamy avocado and sunny lemon juice to bring a hint of the desert sun to the salad. Southwest’s Best Salad might just be your best salad yet!

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For the dressing:

  • 2 avocados, pitted and peeled, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 cup water, plus more, to taste

For the salad:

  • 10 cups mixed greens, chopped
  • 4 slices bacon, cooked and diced
  • 2 large chicken breasts, cooked and shredded
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/4 cup red onion, chopped
  • 1/2 cup cilantro, chopped
  • 1 cup tomato, chopped
  • 1/2 cup Mexican cheese blend, shredded


Step 1 –In a blender or food processor, combine the avocados, the olive oil, the lemon juice, the salt, the pepper, the garlic, and 1/4 cup of the water and blend or process until smooth. Add the extra water a little at a time for a thinner dressing.

Step 2 –Refrigerate the dressing until it is ready to serve.

Step 3 –Spread the mixed greens on a large serving platter.

Step 4 –Spread the bacon, the chicken, the black beans, the red onion, the cilantro, the tomato, and the cheese on top of the greens in rows.

Also Read:  Crack Chicken Casserole

Step 5 –Drizzle the salad with the dressing.

Step 6 –Serve immediately.