Skip to Content

Southwestern Cobb Salad with Avocado Ranch Dressing

Sharing is caring!

Southwestern Cobb Salad with Avocado Ranch Dressing

Southwestern Cobb Salad with Avocado Ranch Dressing

Jessica Braider
This is a versatile and flavorful meal. If your kids don’t eat salad, make a separate platter for them with all the healthy and delicious ingredients, such as the corn, beans, chicken, hard-boiled eggs (make a few extra), and cheese.
Cook Time 20 minutes
Total Time 20 minutes
Course Main Dish, Salad
Cuisine American
Servings 4 servings


  • 1 egg hard-boiled, sliced
  • 1 head romaine lettuce chopped (6 total)
  • 1 cup reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
  • 1 cup cooked chicken breast sliced, or use extra black beans
  • 1/4 red onion or red bell pepper finely diced 1/2 cup
  • 1 1/2 avocados diced
  • 1 cup corn kernels, fresh, frozen, or canned,
  • 1/2 cup shredded Monterey jack or cheddar cheese
  • 3 Tbsp. low fat sour cream or use plain Greek yogurt (or use any variety)
  • 1 - 2 lime juice only, 1/4 cup
  • 1/4 tsp. salt
  • 1 tsp. honey
  • 1 tsp. extra virgin olive oil
  • hot pepper sauce (such as Tabasco) to taste (optional)


  • Hard boil the egg, if necessary, cool, and slice it.
  • Put the lettuce in a large serving bowl.
  • Top it with the eggs, beans, chicken, onions or peppers, 1 avocado (reserve 1⁄2 for the dressing), corn, and cheese.
  • In a medium bowl, make the dressing by whisking together the sour cream, 1/2 mashed avocado, lime juice, salt, honey, oil, and hot pepper sauce (optional).
  • Just before you are ready to serve it, toss the salad with about 1/2 the dressing, then add more to taste.


Do Ahead or Delegate: Cook the egg if necessary and slice and refrigerate it, chop the lettuce, slice the cooked chicken if using and refrigerate, dice the onion or bell pepper, thaw the corn if using frozen, shred the cheese if necessary and refrigerate, juice the lime, prepare and refrigerate the dressing.
Scramble Flavor Booster: Use the red onion in the salad and the hot sauce in the dressing.
Tip: If you have picky eaters who need a little persuading to try whatever meal you’re serving, a little additional flavor can go a long way. Consider squeezing a bit of lemon juice or sprinkling some Parmesan cheese on top for an additional flavor boost. One of my colleague Betsy’s nephews only used to eat broccoli when it had cinnamon sprinkled on it—go figure!
Nutritional Information Per Serving (% based upon daily values): Calories 380, Total Fat: 19g, 29%; Saturated Fat: 5g, 25%; Cholesterol: 95mg, 32%; Sodium: 290mg, 12%; Total Carbohydrate: 33g, 11%; Dietary Fiber: 11g, 44%; Sugar: 6g; Protein: 24g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, No-Cook, Nut-Free, Picnic, Potluck/Buffet, Salads, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter
Tried this recipe?Let us know how it was!
    Your Cart
    Your cart is emptyReturn to Shop