I originally copy catted this recipe (literally jotting down each and every ingredient as I ate the salad) from a favorite TEX MEX haunt in Texas, Chuy’s (1982), not to be confused with Chuy’s (1975) a favorite haunt from the west coast. For several years they had a tug-o-war over the name, but somehow they both still exist.
It has since become a family favorite that we make A LOT during the spring and summer in particular.
MEXICAN COBB SALAD
Bed of Lettuce
Grilled chicken breast, chilled and chopped
1 roma tomato, chopped
1 avocado chopped
1/8 cup chopped green chiles
1/4 cup grated jack cheese
1/4 cup grated cheddar cheese
Juice of 1 Lime
RE-VISTED MEXICAN COBB SALAD
AND then I originally posted this recipe for a beach party at Seaside Simplicity. It was perfect to accommodate Martha’s Jalapeno Poppers. But that was a few years ago and then I updated it to include taco meat, black beans and marinated tomatoes. The dressing remains the key element of this salad.
JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper
- Whisk all together and chill overnight before serving
[…] Mexican Cobb Salad with Jalapeno Ranch Dressing […]
This sounds so good. I’ll have to try your jalapeño dressing. Thank you for sharing.
Thank you so much for sharing your delicious recipes at our What’s for Dinner party!! Hope your weekend is full of Spring sunshine!