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.
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
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
- 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.
- 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.
- 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!
- 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