Southwest Cobb Salad with Smokey Chili Lime Dressing

This salad looks complicated because of all the ingredients – but it is actually quite simple – especially if you make the dressing ahead of time and marinate the chicken the night before. If you don’t have time you can skip marinating the chicken, but marinating will add a lot of flavor to the chicken. Even marinating the chicken for half an hour while you prep the veggies is a whole lot better than nothing.

Southwest Cobb Salad with Smokey Chili Lime Dressing Recipe {Gluten-Free, Clean Eating}

I also love how this southwest cobb salad is gluten-free and homemade. The dressing is simple to make and so much better than dressing at the store and so much healthier than most salad dressings in restaurants. And don’t be intimidated by the homemade mayo. After making it and seeing how easy it is and how much better it tastes than store-bought mayo, you will wonder why you ever bought mayonnaise.

This salad can be adopted to whatever you want it to be. If you don’t care for a certain topping the recipe calls for, take it out or replace it with something you do like. This is your chance to have a recipe to follow but also be creative with the overall flavor you produce! It is also great because you can make it for just you or a whole group of people by simply increasing the quantity of the ingredients to fit the size of your group and, trust me, you will have people begging for more with this recipe. I would even call it child-friendly because they can choose the toppings they want and skip the ones they don’t like.


  • 4 large Chicken Breasts
  • 2 tablespoons Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • Juice of ½ a Lime
  • large pinch of Chili Flakes
  • ½ teaspoon Cumin
  • ½ teaspoon Smoked Paprika
  • 1 teaspoon Coarse Salt
  • ½ teaspoon Coarse Ground Pepper


  1. Add the oil, balsamic vinegar, lime juice, chili flakes, cumin, salt, and pepper to a mixing bowl and whisk together until combined.
  2. Add the chicken, turning until all breasts are well coated.
  3. Cover and let sit in the refrigerator for at least one hour or overnight.
  4. Cook chicken on a hot grill until both sides have nice grill marks and chicken is cooked through.
  5. Let sit for 10 minutes before slicing.

Southwest Cobb Salad with Smokey Chili Lime Dressing Recipe {Gluten-Free, Clean Eating}