Cornbread Cobb Salad

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 15 Minutes


1 (14.5-oz.) can chicken broth
2 skinned and boned chicken breasts
1 head romaine lettuce
1/2 (8-oz.) block Cheddar cheese, shredded
1 (8-oz.) container grape tomatoes, halved
1/2 cup sliced green onions
2 avocados, sliced
1 (8-oz.) package fully cooked bacon, crumbled


1. Bring chicken broth to a boil in a medium-size nonstick skillet over medium heat. Reduce heat, and add chicken; cover and simmer 12 minutes or until tender. Remove from heat; cool completely. Cut chicken into 1/4-inch strips. Toss with 3 Tbsp. Cilantro-Chile Dressing.

2. Cut or tear lettuce into bite-size pieces. Arrange lettuce pieces on a large serving platter; arrange chicken, cheese, tomato halves, green onions, and next 2 ingredients over lettuce. Serve with remaining Cilantro-Chile Dressing and Cornbread Croutons.

Carol Orr, Hillsboro, Oregon,

Southern Living

September 2006
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