One Dish Dinner

Southwestern Cobb Salad



  • 4 large eggs
  • 1½ lb boneless, skinless chicken cutlets
  • 2 Tbsp vegetable oil
  • 1 (1-oz) pkg taco seasoning mix
  • 1 (16-oz) pkg bacon, chopped
  • 1 (3-count) pkg romaine lettuce hearts, chopped
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 (15-oz) can corn, drained
  • 1 (8-oz) pkg shredded Monterey Jack cheese
  • 4 radishes, quartered
  • 3 Roma tomatoes, thinly sliced
  • 2 avocados, peeled, pitted, and sliced
  • 1 (4-oz) pkg tri-color tortilla strips
  • 1 (16-oz) bottle Ranch chipotle dressing


  1. Place eggs in a saucepan with cold water to cover by 1 inch.
  2. Bring to a boil; cover, remove from heat, and let stand 12 minutes.
  3. Drain, and peel under cold running water; cut into quarters.
  4. Preheat grill or grill pan to medium-high heat.
  5. Toss chicken with oil and seasoning mix to coat.
  6. Grill chicken, covered with grill lid, 4 minutes per side or until done; thinly slice.
  7. Cook bacon in a large skillet over medium heat until crisp; drain on paper towels.
  8. Layer lettuce, chicken, bacon, beans, corn, cheese, eggs, radishes, tomatoes, avocados, and tortilla strips on a large platter; serve with dressing.

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