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Southwestern Cobb Salad

Yield: 18 entrèe servings.

54 cups (approximately 3 1/2 lb.) prewashed, fresh mixed salad greens
1 43-oz. pouch Chicken of the Sea®
Premium Chunk Light Tuna or Chicken of the Sea® Premium Albacore Tuna
3 Tbsp. taco seasoning or chile lime seasoning
4 1/2 cups pico de gallo or fresh chunky salsa
18 hard-cooked eggs, sliced or diced
9 ripe avocados, peeled and diced
4 1/2 cups shredded pepper Jack cheese or Cotija cheese
4 1/2 cups black beans, rinsed and drained well
1 1/8 cups sliced green onions as desired, creamy cilantro dressing

For each salad: Place 3 cups salad greens onto plate; set aside. Gently flake and toss approximately 1/2 cup Chicken of the Sea® Tuna with 1/2tsp. taco seasoning or chile lime seasoning. Place seasoned tuna in a stripe pattern, down the center of salad greens. Following the same stripe pattern, on either side of the tuna, arrange 1/4 cup pico de gallo, 1 sliced egg, 1/2 diced avocado, 1/4 cup pepper Jack cheese and 1/4 cup black beans over salad greens. Sprinkle 1 Tbsp. sliced green onions over salad. Serve with desired amount of dressing.