Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette
Total Time
1 hour 10 minutes
Prep Time
1 hour
Cook Time
10 mins
Rating
5 out of 5 stars
(80)
Ingredients
4-6 servings
- 1 tablespoon vegetable oil
- 2 chipotle chiles in adobo, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (added, not in original recipe)
- 3–4 chicken breasts or thighs
- 3–4 cups greens (see notes)
- 4 strips bacon, cooked and crumbled
- 8–10 strawberries, quartered
- 2 ears corn on the cob, kernels removed
- 1–2 ripe avocados, sliced
- Salt and pepper
- Cilantro vinaigrette
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Preparation
Step 1
Prep the chicken: Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Place the chicken in the bowl and toss to coat the chicken in the marinade. Place in the fridge and let it marinate while you prep your other ingredients.
Step 2
Prep salad: Prep all your salad ingredients (cook the bacon, slice the strawberries, cut the corn off the cob, etc.).
Step 3
Grill the chicken: Heat an outdoor grill (or grill pan) to about 400 degrees. Place chicken on the grill and grill for 5-6 minutes per side, until cooked through. Remove the chicken from the grill and let rest for ten minutes. Slice against the grain.
Step 4
Salad: Arrange the greens on a large platter and top with the bacon, strawberries, corn, avocado, and grilled chicken. Season with salt and pepper. Toss with the cilantro vinaigrette and serve!
Step 5
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Chef's notes
Greens:
We used spring greens in the pictures on this post, but we love this with just spinach too depending on what you have on hand!
