Cornbread Cobb Salad

Cornbread Cobb Salad

Southern Living SEPTEMBER 2006

  • Yield: Makes 6 servings
  • Cook time:15 Minutes
  • Prep time:20 Minutes


  • 1 (14.5-oz.) can chicken broth
  • 2 skinned and boned chicken breasts
  • Cilantro-Chile Dressing, divided
  • 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
  • Cornbread Croutons


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.


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