Crosse & Blackwell Mexican Grilled Chicken Cobb Salad

Quick, easy and nutritious! 

Serves: 4
Time: 30 minutes
Recipe by: Thando Manyoni


6 deboned chicken thighs
1 Tbsp Mexican Spice blend
2 heads of romaine lettuce, chopped
1 jalapeño, seeded and sliced
½ cup Pecorino Romano Cheese Shavings
1 cup black bean, drained and rinsed
1 cup grilled corn kernels
1 cup cherry tomatoes, halved
4 hard-boiled eggs, sliced
1 avocado, sliced
1 cup Crosse & Blackwell Trim reduced oil salad dressing


In a bowl, coat the chicken the Mexican spice blend and season with salt and pepper. Heat a grill pan and cook the chicken pieces until cooked through. Remove from the grill and allow to rest 5 minutes before slicing.
Meanwhile, combine the lettuce, jalapeño, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide among 4 plates, and top with sliced chicken, avocado, eggs, and tortilla crisps. Drizzle the Crosse & Blackwell Trim Reduced Oil Salad Dressing over and enjoy!

Chefs Tip:  You can marinate the chicken overnight in the with a Mexican spice blend to deepen the flavour

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