Southwestern Cobb Salad with Creamy Chipotle Dressing

Filled with tasty and good-for-you ingredients... like sweet mini peppers, cherry tomatoes, black beans, green onions, cilantro, queso-fresco, hard boiled eggs, and center but bacon.  Topped off with Parmesan Crusted Cod fillets and the tastiest creamy chipotle dressing!

Course Dinner, Salad
Cuisine American
Keyword Cobb Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 501 kcal
Author Holly Sander


For The Dressing:

  • 1/3 cup Greek yogurt (I used 2%)
  • 1/3 cup buttermilk
  • 2 tablespoons mayo
  • 1 chipotle chili pepper in adobo sauce
  • 1 teaspoon adobo sauce
  • 2 tablespoons green onions, chopped
  • 2 tablespoons cilantro leaves
  • 1 teaspoon lime juice, freshly squeezed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper

For The Salad:

  • 2 Gorton’s Seafood Parmesan Crusted Cod Fillets
  • 1 small head romaine lettuce
  • 1 cup mini sweet peppers, sliced
  • 1 cup black beans, rinsed
  • 1 avocado, sliced
  • 5 slices center cut thick bacon, cooked and chopped
  • 10 cherry tomatoes, halved
  • 3 hard boiled eggs, sliced
  • 1/3 cup cilantro leaves
  • 1/3 cup queso fresco, crumbled
  • 3 tablespoons green onions, chopped


For The Dressing:

  1. To prepare the dressing, add all of the ingredients to a food processor or blender and blend until smooth.

For The Salad:

  1. Prep all of your salad ingredients.

  2. Bake the fish at 425 degrees for 20-23 minutes.  The internal temperature of the fish should reach 145 degrees or higher before serving.

  3. Place the lettuce onto plates... then add all ingredients including cod fillets.  Drizzle with the creamy chipotle dressing and serve.