Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette

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DESCRIPTION

This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness. Recipe republished from the What’s Gaby Cookin’ cookbook!


INGREDIENTS

For the Chipotle Chicken:
  • 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 (I added this – not in original recipe)
  • 34 chicken breasts or thighs

For the Summer Cobb Salad:

  • 34 cups greens (see notes)
  • 4 strips baconcooked and crumbled
  • 810 strawberriesquartered
  • 2 ears corn on the cobkernels removed
  • 12 ripe avocadossliced
  • salt and pepper
  • cilantro vinaigrette! so yummy.

INSTRUCTIONS

  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!

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!

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