very good , and pretty. added corn, sweet red pepper and red onion. made a dressing using bottled ranch with finely chopped jalapeño and a little oregano. topped with cheddar.
I love eating this salad at Austin restaurants so I'm glad I have a healthier go to now. I made ranch dressing with plain Greek yogurt and ranch seasoning instead of the vinaigrette, used chicken instead of turkey (seasoned with S&P and chili powder), and some spicy fresh salsa. I've also done with with every kind of cheese but queso fresco and blue cheese are my favorite two. It's also really easy to separate the toppings into containers and then just put them onto your lettuce when ready (as I am cooking for one but want to keep all the servings portioned right haha)
Wow, this salad is delicious! I used deli turkey breast, rather than fresh but otherwise made it as written. This will definitely make it to my regular rotation.
OMG! This salad. We eat this salad on an almost weekly basis in the summer. Serve with tortilla chips. A-maze.
I made a few changes, but it was still outstanding. I used one teaspoon of minced garlic instead of garlic powder and feta cheese since I had some on hand. I also used boneless/skinless chicken breasts and added some corn we had leftover. It was super delicious!
Refreshing, quick and delish!
Delicious! My husband and I loved this salad and we think that it is much better than the average Cobb salad! I only made 2 small changes: I used chicken instead of turkey and I used kidney beans instead of black beans (my husband does not care for black beans). We will definitely make this one again and would encourage others to try it as well!
One of my favorite salads for entertaining because it shows so beautifully. Usually make it as a side dish by substituting corn kernals for the turkey. I then make one big salad on a platter with the toppings placed in long rows on the bed of lettuce - similar to the individual salads suggested. Makes for a very colorful, tasty salad that reminds me of some of the more upscale Mexican restaurants growing up in Southern Calif. Serving it tonight with a grilled beer can chicken and homemade Mexican rice.
This salad is delicious, and is perfect for dinner. We used leftover Herb-Encrusted Chicken (a Cooking Light recipe) and Morningstar Farms Bacon Strips instead of the turkey and bacon. It was a great introduction to Queso Fresco, which provided enough cheese to make 6 large salads (2 at a time). Don't be afraid of the spicy dressing. The avocado and cheese can help cool your mouth if you get too much dressing. Arrange it any way you like. I've made this 3 times, and I doubt I put the ingredients on in the same order. I definitely recommend trying this salad. It will make your rotation of dinner salads!
Great easy recipe with lots of flavor, I used deli turkey meat and skipped the bacon. Added some chopped tomato as well as the pico de gallo and some fresh cilantro from the garden.
Delicious, super-easy to make! Great weeknight meal.
I thought this was good and worth making again, but not spectacular. I used chicken breast instead of turkey and used the dressing as a marinade (as I don't care for vinaigrette dressings), substituting ranch dressing to top the salad. I used diced tomatoes in place of the pico as my husband does not eat it and crumbled quesadilla cheese as this was what I had on hand. I served this for supper with mini corn muffins, and it was quite filling.
This salad is AMAZING!!! It's perfect for lunch - it's hearty and filling. The flavors are wonderful. And it was so easy - you just chop a bunch of veggies! I used chicken. When I make it again I'm going to try cooking the chicken with a southwest rub with chipotle chile, cumin, and paprika. I added a tiny bit of chipotle chili powder to the dressing, and it added a nice kick. This is going into my regular lunch rotation!
The salad dressing for this recipe was really spicy. If you served the salad without the dressing, it wasn't anything special.
This was awesome! Loved the spice from the dressing. I used a low fat Mexican four cheese instead of queso fresca and it was great. The flavors are very enjoyable in this salad; will make again for sure!
My husband says this is his new favorite salad! It was great, even though I had to use rice vinegar instead of white wine vinegar. I made my own Pico De Gallo, and used up some pre-cooked turkey breast which I warmed up in the bacon pan. We'll be making this again SOON!
I sprinkled the turkey with garlic powder, ground red pepper, salt, pepper, and cumin before cooking. Otherwise I followed the recipe exactly. It was delicious and filling.
Loved this salad and the dressing was very flavorful. I had to sub a couple of ingredients because I couldn't find them. Feta cheese for the queso fresco and Salsa for the pico de gallo but other than that this salad is a keeper.
Tasty salad and filling. I added some corn (which up the calories), and swapped the queso fresco for reduced fat shredded chedder cheese. Will make again!