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

Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

Industry News & Opinion

Dining halls at the University of California at Los Angeles have begun serving more sustainable seafood dishes, reports the Daily Bruin, the university's student newspaper.

Officials say the change aims to provide healthier choices for students and to help the school reach its goal of sustainably sourcing at least 20% of its food by 2020. The additional seafood has been served in place of red meat, a shift that many students said they didn’t notice.

The fish is sourced from two local fisheries and follows the Monterey Bay Aquarium Seafood Watch’s guidelines for sustainable...

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

FSD Resources