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

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


Jann Olson

YUM, YUM! I love Mexican food and I love cobb salad. A win, win for sure! Thanks for sharing with SYC.

Marilyn Lesniak

Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

Miz Helen

Your Mexican Cobb Salad with Dressing looks amazing, we will love it! So glad you could join us on Full Plate Thursday and thanks so much for sharing with us. Hope you have a great week and a very Happy Mothers Day!
Miz Helen

Deb in Hawaii

Not to be a pest but I see the post link is updated to today’s post and I am now able to leave a comment on it but I still don’t see a mention and the link to Souper Sundays at Kahakai Kitchen and the Souper Sundays post it’s is linked to. ;-/ in this post. I really do appreciate it you linking it up and joining in and the salad looks delicious. Again not trying to be a pain but I do try to hold everyone to mentioning Super Sundays and linking back their posts since they get a mention and link up to their post and blog in the weekly round up.

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