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. 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)
  • 3–4 chicken breasts or thighs

For the Summer Cobb Salad:

  • 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! so yummy.
Summer Chipotle Chicken Cobb Salad With Cilantro Vinaigrette #dinnerrecipes


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. Full instructions visit @pinchofyum

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