Southwest Blueberry Cobb Salad
User Reviews
5
Southwest Blueberry Cobb Salad
Description
This salad begins with grilling fresh corn ears until they achieve a smoky char, then cutting the kernels off the cob. Simultaneously, chicken breasts are seasoned with chili powder, cumin, salt, and pepper, then grilled until thoroughly cooked and sliced into bite-sized pieces. The base consists of chopped romaine lettuce and baby spinach to provide crisp greens.
Toppings include creamy avocado pieces, fresh plump blueberries, crumbly queso fresco (which can be swapped with feta), and crunchy pepitas for texture contrast. The blueberry vinaigrette is prepared by pureeing blueberries with olive oil, white wine vinegar, cumin, honey, Dijon mustard, salt, and pepper, offering a tangy and slightly sweet dressing that complements the smoky and creamy components of the salad.
This salad balances smoky grilled flavors with fresh fruit and creamy cheese, making it suitable as a light lunch or a colorful side dish. The combination provides a mix of protein, healthy fats, and antioxidants, making it a wholesome meal choice when assembled freshly.
Ingredients
Salad:
- 2 teaspoons olive oil
- 2 sweet corn ears, fresh
- 8 ounces boneless, skinless chicken breast
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- kosher salt
- black pepper
- 3 ounces romaine lettuce chopped
- 3 ounces baby spinach
- 1 avocado peeled and chopped, medium Hass
- 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
- black pepper
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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 18g | 36% |
| Fat | 35g | 54% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 156mg | 7% |
| Potassium | 800mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 4167IU | 83% |
| Vitamin C | 23mg | 26% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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