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Birmingham’s Premier Medical System

Southwestern Cobb Salad

 

Ingredients
Vinaigrette

  • 3 T white wine vinegar
  • 1 t honey
  • ¾ t ground cumin
  • ½ t smoked paprika
  • ½ t garlic powder
  • ¼ t ground red pepper
  • 1 t cilantro
  • 2 T canola oil

Salad

  • 3 slices center-cut bacon
  • 8 oz. skinless, boneless turkey (or chicken) breast cut into ½ inch pieces
  • ¼ t salt
  • 8 cups torn romaine lettuce
  • ½ cup pico de gallo
  • ½ cup diced avocado
  • ¼ cup chopped green onions
  • 1 (15 oz.) can low-sodium black beans
  • 1 cup corn


Directions

  1. To prepare vinaigrette, combine first 7 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; set aside.
  2. To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray. Sprinkle turkey (or chicken) to pan; saute 4 minutes or until done.
  3. Arrange 2 cups of lettuce on a plate. Top each serving with about 2 tablespoons bacon, 5 tablespoons turkey, 2 tablespoons pico de gallo, 2 tablespoons avocado, 1 tablespoon onion, ⅓ cup beans, and ¼ cup corn. Drizzle vinaigrette evenly over salads. (Makes 4 servings)


Total Meal: 350 kcal/22g protein

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