Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette
Ingredients
- 1 tablespoon 1 tablespoon vegetable oil
- 2 chipotle chiles in adobo, finely chopped
- 1 teaspoon 1 teaspoon garlic powder
- 1 teaspoon 1 teaspoon cumin
- 1/2 teaspoon 1/2 teaspoon oregano
- 1/2 teaspoon 1/2 teaspoon black pepper
- 1/2 teaspoon 1/2 teaspoon salt (I added this – not in original recipe)
- 34 chicken breaststhighs – or
- 34 34 greens – (see notes)
- 4 bacon strips , cooked and crumbled
- 810 strawberries – , quartered
- 2 corn on the cob ears , kernels removed
- 12 avocados – ripe , sliced
- salt and pepper
- cilantro vinaigrette! cilantro vinaigrette! so yummy.
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Instructions
- 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.
- Prep salad: Prep all your salad ingredients (cook the bacon, slice the strawberries, cut the corn off the cob, etc.).
- 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!
Source
Original recipe: View Original
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