This salad looks complicated because of all the ingredients – but it is actually quite simple – especially if you make the dressing ahead of time and marinate the chicken the night before. If you don’t have time you can skip marinating the chicken, but marinating will add a lot of flavor to the chicken. Even marinating the chicken for half an hour while you prep the veggies is a whole lot better than nothing.
When they say that you should be eating the rainbow, I don’t think you can get any more literal than this salad. I mean look at it! And it is the healthy version of tasting the rainbow (skittles are good but they won’t give you the nutrients this salad will provide. :))
I also love how this southwest cobb salad is gluten-free and homemade. The dressing is simple to make and so much better than dressing at the store and so much healthier than most salad dressings in restaurants. And don’t be intimidated by the homemade mayo. After making it and seeing how easy it is and how much better it tastes than store-bought mayo, you will wonder why you ever bought mayonnaise.
This salad can be adopted to whatever you want it to be. If you don’t care for a certain topping the recipe calls for, take it out or replace it with something you do like. This is your chance to have a recipe to follow but also be creative with the overall flavor you produce! It is also great because you can make it for just you or a whole group of people by simply increasing the quantity of the ingredients to fit the size of your group and, trust me, you will have people begging for more with this recipe. I would even call it child-friendly because they can choose the toppings they want and skip the ones they don’t like.
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This dressing is so good and even though it has a lot of ingredients, don't be intimidated. It just takes a few minutes to pull together.
Add all of the dressing ingredients to a blender and blend until smooth and combined.
Store in an airtight container in fridge.
The longer you leave the marinade on, the better. But as little as 15 minutes is a lot better than nothing.
Add the chicken, turning until all breasts are well coated.
Cover and let sit in the refrigerator for at least one hour or overnight.
Cook chicken on a hot grill until both sides have nice grill marks and chicken is cooked through.
Let sit for 10 minutes before slicing.
Talk about eating the colors of the rainbow! I love all the subtle flavors in this salad. They come together to create a unique flavor that I don't get tired of.
- 6 pieces Small Romaine Hearts, chopped into bite-sized
- 1/2 cup Cilantro, roughly chopped
- 1 small Red Onion, chopped
- 1 Red Bell Pepper, chopped
- 1 Orange Bell Pepper, chopped
- 1 Yellow Bell Pepper, chopped
- 2 Avocados, pitted and sliced into 1/2" cubes
- 1/2 cup Pico de Gallo
- 1 can Black Beans drained
- Sliced Grilled Chicken (see above marinade)
- Smokey Chili Lime Dressing (see above)
Place the romaine lettuce in a large bowl.
Set each salad ingredient in a row across the bed of romaine.
Drizzle with a little dressing.
Using salad tongs, serve up a little of each section when plating, or toss everything together and then plate.
Serve with more salad dressing.