Inspired by Chuy’s Mexi-Cobb Salad, this entrée salad is loaded with roasted Hatch green chiles, grilled chicken, avocado, tomatoes, shredded cheese and finished with a spicy ranch dressing.
I always crave Chuy’s Mexi-Cobb when I want a hearty, flavorful salad. With just a few roasted Hatch green chiles left in the fridge, I recreated my own Southwest-style version at home. It’s a fantastic late-summer recipe while Hatch chile season is in full swing, but it’s equally good any time you have roasted chiles on hand.
This salad comes together quickly if you have grilled or leftover fajita chicken. The combination of smoky roasted chiles, creamy avocado, juicy tomatoes and melty Mexican blend cheese makes it satisfyingly filling while still feeling fresh. Finish with a spicy ranch—Hatch green chile ranch is a perfect match—or use your favorite jalapeño ranch from the store.
Ingredients
- Spring mix — or a mix of romaine and green leaf lettuce for extra crunch.
- Roasted Hatch green chiles — 1–2 peppers, seeded and chopped, depending on how spicy you like it.
- Avocado — one small, sliced.
- Tomatoes — cherry tomatoes are ideal for salads; roma or vine tomatoes work too, diced or halved.
- Grilled chicken — 6–8 oz per serving; leftover fajita-style chicken or a simply seasoned grilled breast are both excellent choices.
- Mexican blend shredded cheese — don’t skip the cheese; it adds richness and makes the salad more substantial.
- Spicy ranch dressing — Hatch green chile ranch is my top pick, but any jalapeño or spicy ranch will pair well.
How to Make
- Divide the spring mix between two bowls or plates. Use about 3 cups per serving for a generous base.
- Top each bowl with half of the roasted Hatch green chiles, sliced avocado, cherry tomatoes, grilled chicken and a sprinkle of shredded Mexican blend cheese.
- Drizzle with 2 tablespoons (adjust to taste) of spicy ranch dressing per serving, or serve the dressing on the side.
- Toss gently or leave layered and serve immediately.
- Enjoy!
Storage & Serving
This salad is best enjoyed the day it’s made. For meal prep, keep the components separate: store the greens in a sealed container, keep the grilled chicken chilled in another container, and store avocado and tomatoes separately. Pack roasted Hatch chiles and shredded cheese in small containers or bags. Combine and dress the salad just before serving to keep the greens crisp and the avocado fresh.
📖 Recipe
Southwest Grilled Chicken and Green Chile Salad
Greens topped with fajita-style grilled chicken, roasted Hatch chiles, avocado, cherry tomatoes, shredded cheese and a spicy ranch dressing.
Rating: 5 from 1 vote
Prep time: 20 mins • Servings: 2 • Course: Main Course • Cuisine: Mexican-inspired
Ingredients (serves 2)
- 6 cups spring mix
- 1–2 whole roasted Hatch green chiles, seeded and chopped
- 1 small avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup Mexican blend shredded cheese
- 6–8 oz grilled chicken, sliced
- 4 tbsp spicy ranch dressing (or to taste)
Instructions
- Layer half the spring mix in each bowl.
- Top each bowl with half of the Hatch green chiles, sliced avocado, tomatoes, grilled chicken and shredded cheese.
- Serve with spicy ranch dressing—Hatch green chile ranch is highly recommended—or place the dressing on the side.
- Serve immediately and enjoy.
Tips & Variations
- For extra texture, add roasted corn, black beans or crunchy tortilla strips.
- If you prefer more heat, leave some of the Hatch chile seeds in or add sliced pickled jalapeños.
- Swap the chicken for grilled shrimp or steak for a different protein option.
- To char fresh chiles at home, roast them over a gas burner or under a broiler until blackened, then steam briefly in a covered bowl or bag to loosen the skins before peeling.
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