A Southwestern Classic with Color, Crunch, and Bold Flavor
History with a Southwest Twist
The Cobb salad was born in 1937 at Hollywood’s famed Brown Derby Restaurant. Legend says owner Robert H. Cobb assembled a late-night meal from kitchen leftovers for showman Sid Grauman. The combination became an instant sensation and the restaurant’s signature dish. This Southwest version honors that classic while celebrating New Mexico flavors with roasted Hatch green chile, grilled corn, black beans, Cotija cheese, crisp tortilla strips, and a smoky chipotle-lime dressing.
The classic Cobb salad gets a New Mexico makeover with roasted Hatch green chile, black beans, corn, Cotija cheese, tortilla strips, and a creamy chipotle-lime dressing. Layered rather than tossed, it makes a colorful presentation for lunches, dinners, or entertaining.
Southwest Stacked Cobb Salad (Serves 4–6)
Ingredients:
2 hearts romaine, chopped
2 cups grilled chicken, diced
6 slices bacon, crumbled
2 avocados, diced
2 hard-boiled eggs, chopped
1 cup roasted Hatch green chile strips
1 cup roasted corn
1 cup black beans
1 cup cherry tomatoes, halved
1/2 cup Cotija cheese
1/4 cup cilantro
Blue corn tortilla strips
Lime wedges
Chipotle-Lime Dressing:
1/2 cup sour cream
1/4 cup mayonnaise
2 Tbsp lime juice
1 Tbsp olive oil
1 minced chipotle in adobo
1 tsp honey
1/2 tsp cumin
Salt and pepper
Directions
Arrange romaine on a platter. Stack ingredients in colorful rows. Sprinkle with cilantro and tortilla strips. Drizzle with dressing or serve on the side. Garnish with lime wedges and serve immediately.
Use freshly roasted Hatch chiles, chill ingredients before assembling, and serve on a colorful Mexican platter.
Bruce Lesman previously held positions as Corporate Food & Beverage Director for Cunard and Seabourn Cruise Lines, Lead Culinary Consultant for Royal Caribbean Cruise Lines, and Vice President of Canyon Ranch Wellness Resorts.
