Inspired by Chuy's Mexi-Cobb Salad this entrée salad is loaded with roasted hatch green chile peppers, grilled chicken, avocado, tomatoes, cheese and topped off with a spicy ranch!

bowl of southwest grilled chicken salad with green chiles

My favorite thing to order at Chuy's is their Mexi-Cobb Salad. I had just a couple roasted hatch green chiles left and decided to make my own version of that dish at home.

This recipe is ideal for late summer during hatch green chile season. Grill up a chicken breast or use leftover fajita chicken. Makes a healthy southwestern entrée salad that comes together in no time!

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Ingredients
How To Make
📖 Recipe

Ingredients

Spring Mix - Or a combination of romaine and green leaf lettuce.
Roasted Hatch Green Chile Peppers - Use one to two depending on personal preference.
Avocado - One small avocado.
Tomatoes - I like to use cherry tomatoes in my salads but roma will work too.
Grilled Chicken - This is the perfect recipe for leftover grilled fajita chicken.
Shredded Mexican Blend Cheese - Chuy's does not skimp on their shredded cheese so I do not recommend skipping. It makes the salad very filling.
Spicy Ranch Dressing - Try out my homemade Hatch Green Chile Ranch Dressing or just buy your favorite store-bought Jalapeno Ranch.

How To Make

Layer half the spring mix in each bowl. Top with hatch green chile, avocado, tomatoes, grilled chicken and cheese.
Serve with Hatch Green Chile Ranch Dressing or your favorite spicy ranch!
Enjoy!

prepared salad in a bowl with grilled chicken, avocado, tomato, hatch green chiles, shredded cheese and a side of spicy ranch

Storage & Serving

This salad is best enjoyed the day it is made. If you would like to meal prep this, it is best to keep the ingredients separate until the end.

📖 Recipe