Crab Chipotle Cobb Salad

This image courtesy of Laura Ferroni

Little rows of all the good salad stuff-crab, tomato, bacon, and corn-and a dressing with a “pow” make this salad a great (and filling) lunch for two. If you like your dressing a little more or less spicy, adjust the amount of adobo sauce.

Makes2 to 4 servings



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Courseappetizer, main course

Dietary Considerationgluten-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealbrunch, dinner, lunch

Type of Dishsalad


  • 1/4 cup plain yogurt
  • 1/2 cup buttermilk
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped red onion, divided
  • 1 tablespoon adobo sauce (from a can of chipotle chiles)
  • 1/2 cup corn
  • 1/4 cup fresh cilantro leaves
  • 1 head butterhead or other lettuce, chopped
  • 1/2 cup lump crabmeat
  • 1 avocado, peeled, seeded, and chopped
  • 1 plum tomato, seeded and chopped
  • 2 strips cooked bacon, chopped
  • 2 hard-boiled eggs, chopped


  1. In a small bowl, whisk together the yogurt, buttermilk, lime juice, 1/2 tablespoon of the red onion, and adobo sauce. Cover and chill.

  2. In another bowl, mix the corn and cilantro with the remaining 1/2 tablespoon onion.

  3. Arrange the lettuce to cover the bottom of a large salad platter. Arrange the corn mixture, crab, avocado, tomato, and bacon in rows on top of the lettuce. Sprinkle with the eggs and drizzle with the chipotle dressing.


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I'm not a huge fan of crab so I might swap in cooked chicken. Looks like a great spring lunch!


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