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Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette

Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette

This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness.

Ingredients

For the Chipolte Chicken:
1 tablespoonvegetable 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
3–4 chicken breasts or thigh

For the Summer Cobb Salad:
3–4 cups greens(see notes)
4 strips bacon, cooked and crumbled
8–10strawberries, quartered
2 ears corn on the cob, kernels removed
1–2 ripe avocados, sliced
salt and pepper

For the Cilantro Vinaigrette:

1 huge bunch of fresh cilantro (2 cups packed)
1/2 cup olive oil
2 tablespoons white vinegar
1 clove garlic
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 to 1/2 cup water, if needed

Steps

  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 for at least 1 hour.
  2. 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.
  3. 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!

Dressing Steps

  1. Blend everything up for about a minute until smooth. Add the water if you need more volume in the blender to make it run smoothly. Season to taste!

 

Recipe and photo from www.pinchofyum.com

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