H-E-B Cobb Salad with Chicken Thigh Fajitas
This delicious spin on a Cobb salad will keep you satisfied but moving throughout your day! This dish comes together in under 15 minutes, which makes for a perfect lunch or dinner when you’re on the move. It's made even easier by using fully cooked chicken so you don’t have to do all the work—just heat and toss it in your salad!
Ingredients
- 1 bag of H-E-B Chicken Thigh Fajitas
- 4 hard-boiled eggs
- 1 large bag of mixed greens
- 6 slices bacon cooked and chopped
- 1 can of roasted corn
- ½ red onion diced
- ½ cup cherry tomatoes halved
- 2 large cucumbers
- 1 bag of blue cheese
- ½ cup bottled ranch dressing (plus more for drizzling)
Instructions
- Preheat oven to 400°F.
- Cook chicken thigh pieces for about 12 minutes or until internal temp reaches 165°.
- Dice boiled eggs and set aside.
- In a large mixing bowl, place the mixed greens, corn, red onion, tomatoes, cucumber, half the bacon, and ½ cup of ranch dressing and gently toss ingredients together.
- Place ingredients in a serving dish.
- Top with heated chicken, boiled eggs, blue cheese, and the rest of the bacon.
- Finish the salad by drizzling extra ranch on top.
- Serve immediately.
Notes
MAKE AHEAD: You can have all the ingredients prepped and ready to go several hours ahead of cooking. Chicken may be served in salad cold or hot.
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