Southwest Cobb Salad

Menu Part: 
Cuisine Type: 
50 servings

This salad offers crispy lettuce drizzled with honey-lime dressing and topped with refried beans, chicken, tomatoes, green chiles, cucumbers and tortilla chips.


1 1/2 bag Santiago Refried Beans
3 qts. water, boiling
8 lbs. chicken, cooked, diced
2 #2.5 cans green chiles, diced, drained
2 1/4 lbs. lime juice
3/4 cup honey
1 tsp. red pepper, ground
3 cups vegetable oil
Salt to taste
7 lbs. iceberg lettuce, shredded
6 lbs. tortilla chips
2 1/4 cups ripe olives, drained, sliced
1 1/2 lbs. cucumber, quartered lengthwise, sliced
4 lbs. tomatoes, quartered


1. Place refried beans in steamtable pan. Stir in water; cover. Hold at least 25 mins. Stir before serving.

2. Toss next two ingredients together; reserve.

3. Combine next three ingredients. Gradually beat in oil. Add salt to taste. Toss lettuce with dressing; reserve.

4. For each serving, place 1 cup lettuce on plate. Arrange bean mixture, chicken mixture and remaining ingredients in rows on top of lettuce.

Recipe by Basic American Foods

More From FoodService Director

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

FSD Resources