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Southwestern Cobb Salad

Southwestern Cobb Salad recipe
photo by:
kraft
This salad has wonderful "Tex-Mex" appeal and is great for a crowd!
time
prep:
15 min
total:
15 min
servings
total:
14 servings, about 1 cup each

What You Need

2
pkg. (10 oz. each) mixed baby salad greens
2
pkg. (6 oz. each) OSCAR MAYER Deli Fresh Southwestern Seasoned Chicken Breast
4
 hard-cooked eggs, chopped
1
can (15 oz.) black beans, rinsed
1
cup KRAFT Mexican Style Finely Shredded Four Cheese
12
slices OSCAR MAYER Bacon, cooked, crumbled
2
small avocados, sliced
2
cups halved cherry tomatoes
2/3
cup KRAFT Classic Ranch Dressing
1/3
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

Make It

COVER large platter with greens.

ARRANGE next 7 ingredients in rows over greens.

MIX dressing and salsa; drizzle over salad just before serving.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Size-Wise
Southwestern flair is added to this classic salad that, at 14 servings, is large enough to serve a crowd.
How to Hard Cook Eggs
Sometimes referred to as hard-boiled, hard-cooked eggs are easy to prepare and aren't really "boiled." Place eggs in single layer in saucepan. Add water to completely cover eggs at least 1 inch. Bring to boil; cover. Remove from heat. Let stand 20 min; drain. Immediately run under cold water to cool.
Food Facts
To keep avocado slices from turning brown, toss with 1 to 2 Tbsp. lemon or lime juice before adding to salad.
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