Acapulco Chicken Cobb Salad with Mexican

Serves: Total Time:
6 30 min


  1. Add chicken and 1/2 cup of Mexican "Pepita" Caesar dressing to a large ziplock bag. Refrigerate and let marinate at least 2 hours. Up to 24 hours if possible.
  2. Add olive oil to a large non-stick pan over medium high heat. When the pan is hot, remove chicken tenderloins from ziploc bag and season with salt and pepper. Sear on both sides until chicken tenderloins are browned outside and cooked through. Approximately 10 minutes. Let rest while you assemble the rest of the salad.
  3. Toss chopped romaine hearts with remaining Mexican "Pepita" Caesar dressing to evenly coat. Arrange romaine in the bottom of a large shallow serving bowl. Chop chicken tenderloins into bite-size pieces and arrange in a circle in the middle of the lettuce.
  4. Mix peptia seeds with one teaspoon of paprika and one teaspoon of olive oil. Add peptia seeds, avocado, tomato, fresh scallions, corn, cheese, and tortilla chips in wide strips radiating out from the chicken
  5. Toss just before serving, with additional dressing on the side.
Cindys Note

Wendy Wofford-Garcia
The Weekend Gourmet

Wendy and her husband Michael started The Weekend Gourmet in August 2010.

The Weekend Gourmet Logo


  • 1 package, romaine hearts
  • 1 lbs. chicken tenderloins
  • 1 tbs. olive oil
  • 1/2 cup + 1/2 cup Cindy's Kitchen Mexican "Pepita" Caesar Dressing
  • Salt & pepper to taste
  • 1 large avocado, peeled and diced
  • 1 1/2 cups corn kernels
  • 1 large tomato, peeled and chopped
  • 1 bunch fresh scallions, sliced
  • 1/2 cup peptia seeds tossed with 1 tsp. paprika and 1 tsp. olive oil
  • 1 1/2 cups shredded colby jack cheese
  • 1 cup packaged tortilla chips or strips

This recipe was made using Mexican "Pepita" Caesar.

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