Tex-Mex Cobb Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Colorful Tex-Mex salad loaded with grilled chicken, bacon, hard-boiled eggs, black beans, corn, and avocado dressed in BBQ ranch. Hearty and filling enough to serve as a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1/2 head iceberg or romaine lettuce, (shredded)
- 2 to 3 cups diced cooked chicken, (I use rotisserie chicken)
- 1 (8-ounce) block Pepper Jack cheese, (cut into cubes)
- 5 slices bacon, (cooked and crumbled)
- 1/2 medium red onion, (finely chopped)
- 3 hard-boiled eggs, (chopped)
- 1 (16-ounce) can black beans, (rinsed and drained)
- 2 cups cooked corn kernels, (either fresh, canned or frozen)
- 1 avocado, (diced)
- 1 small can sliced black olives, (drained)
- 1 cup cherry tomatoes, (halved)
- 2 tablespoons chopped fresh cilantro
- 1/2 cup Frito corn chips
- 2/3 cup Ranch dressing
- 1/4 cup your favorite BBQ sauce
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1687mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1146mg
- Calcium
- 420mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1687MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.