Southwest Blueberry Cobb Salad

5 from 5 votes

Blueberries and Southwestern flavors add a fresh twist on this classic salad. I top my Southwest Cobb Salad with grilled chicken, sweet corn, blueberries, avocado, pepitas and cheese. It's an explosion of colors, flavors, and textures!

Prep Time10

Cook Time20

Total Time30

Course: Salad

Cuisine: American, Southwest

Servings:

Calories: 475kcal

Author: Dr. Sonali Ruder

Equipment

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 Salad Dressing:

¼ cup blueberries
⅓ 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

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.
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.
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.
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.

Nutrition