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Southwest Blueberry Cobb Salad | @foodiephysician

Southwest Blueberry Cobb Salad

Blueberries and Southwestern flavors add a fresh twist on this classic salad.

Course Salad
Cuisine Southwest
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author The Foodie Physician

Ingredients

Salad:

  • 2 teaspoons olive oil
  • 2 ears fresh corn
  • 8 ounces boneless, skinless chicken breast
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • Kosher salt and black pepper
  • 3 ounces Romaine lettuce, chopped
  • 3 ounces baby spinach
  • 1 medium Hass avocado, peeled and chopped
  • 2 cups blueberries, rinsed
  • ¼ cup queso fresco (can substitute feta)
  • ¼ cup pepitas (pumpkin seeds)

Blueberry Vinaigrette:

  • ¼ cup blueberries
  • 1/3 cup olive oil
  • ¼ c white wine vinegar
  • ½ teaspoon cumin
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Kosher salt and black pepper
US Customary - Metric

Instructions

  1. Heat a grill or grill pan over medium high heat and add the olive oil. Add the corn to the pan and cook, turning occasionally, until charred on all sides. Remove from pan. Let cool and then cut the kernels off the cobs.
  2. Sprinkle the chicken with chili powder, cumin, ¼ teaspoon salt and a pinch of pepper. Add the chicken to the pan and cook 4-5 minutes on each side until cooked through. Remove from pan. Let chicken cool and then chop into bite-sized pieces.
  3. Arrange the lettuce and spinach in a large serving bowl. Arrange the chicken, corn, avocado, blueberries, queso fresco, and pepitas in rows on top of the greens.
  4. To make the Blueberry Vinaigrette, puree the blueberries, oil, vinegar, cumin, honey, mustard together in a mini food processor or blender. Season the dressing with salt and pepper to taste. Serve with the salad.