Southwestern Salmon Cobb Salad

Southwestern Salmon Cobb Salad

Here’s a healthy twist on a classic Cobb salad recipe: we skip the bacon, getting smoky flavor from chipotle peppers instead, and add salmon for a power-protein kick. Look for small cans of chipotle peppers in adobo sauce with Mexican foods at large supermarkets.



35 mins

Total cook time

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Main Ingredients

  • 1¼ pounds wild Alaskan salmon, , skinned
  • 1 tablespoon adobo sauce from canned chipotles, plus 1 tablespoon minced chipotle in adobo, , divided
  • ½ teaspoon salt, , divided
  • ½ cup reduced-fat sour cream,
  • 2 tablespoons white-wine vinegar,
  • 2 tablespoons water,
  • 10 cups mixed salad greens,
  • 1 avocado, , diced
  • 2 cups cherry tomatoes, , halved
  • ½ cup crumbled blue cheese,

Cooking Instructions

Step 1

Preheat grill to medium-high.

Step 2

Cut salmon into 4 equal portions. Brush with adobo sauce and sprinkle with 1/4 teaspoon salt.

Step 3

Oil the grill rack. Grill the salmon, turning once, until opaque, about 3 minutes per side.

Step 4

Combine sour cream, vinegar, water, minced chipotle and the remaining 1/4 teaspoon salt in a small bowl. Toss greens in a large bowl with 1/2 cup of the dressing.

Step 5

Divide the greens and salmon among 4 plates. Top with avocado, tomatoes and blue cheese. Drizzle with the remaining dressing.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.