This Southwest Cobb Salad is packed with the most delicious flavor and is so easy – the perfect after school meal! Serve it up with this delicious honey mustard ranch dressing and you will have an amazing Cobb salad.

Ingredients:

Grilled Chicken:

• 1 1/2 teaspoons smoked paprika
• 3/4 teaspoon coarse, kosher salt
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried basil or Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (more or less to taste)
• 2 tablespoons olive oil
• 4-6 thin cut chicken breasts (see note)

HONEY MUSTARD RANCH:

• 1/2 cup mayonnaise, light or regular
• 1 cup sour cream, light or regular (can sub plain Greek yogurt)
• 1/2 cup buttermilk
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon garlic powder
• 3/4 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika (or smoked paprika)
• Pinch of cayenne pepper
• Pinch of salt and pepper, plus more to taste

SALAD:

• 1-2 cups fresh or frozen corn (thawed and patted dry, if frozen)
• 2-3 heads romaine lettuce, chopped
• 1-2 cups cherry tomatoes, halved
• 1-2 avocados, chopped or sliced
• 6-10 slices bacon, cooked and crumbled
• 4-6 hard-boiled eggs, chopped

Directions:

1. FOR THE CHICKEN, preheat an outdoor grill to medium or medium-high. (Alternately, you could cook the chicken in a skillet on the stove or broil in the oven.)
2. Combine the smoked paprika, salt, cumin, garlic powder, basil (or Italian seasoning), black pepper, cayenne pepper, and olive oil to form a paste.
3. Rub the mixture evenly over the chicken and grill for 4-6 minutes per side until cooked through (alternately, you can let the chicken marinade for up to 8 hours). Tent with foil and set aside to rest for 10 minutes or so. Cut into slices or bite-size pieces.
4. FOR THE DRESSING, combine all the ingredients in a blender or bowl and process/whisk until well-combined, adding more buttermilk to thin the consistency, if desired. Add additional salt and pepper, to taste, if needed. Refrigerate until ready to use (the dressing can be made several days in advance).
5. TO TOAST THE CORN (OPTIONAL – YOU CAN SKIP THIS STEP), heat 1 tablespoon oil in a nonstick 12-inch skillet over medium-high heat. When hot, add the corn and sauté until golden and toasty. Remove to a plate to cool slightly.
6. FOR THE SALAD, place the lettuce on a platter or in a large bowl. Arrange the corn, tomatoes, avocados, bacon, eggs, and cooked chicken on top of the lettuce in sections.
7. Drizzle the dressing across the salad and toss everything together to serve OR toss the salad and serve the dressing alongside (do this if you anticipate leftovers so the salad doesn’t get soggy with the dressing).

Recipe from Mels Kitchen Cafe