Summer chipotle chicken cobb salad with cilantro vinaigrette

Get a taste of summer with this refreshing summer salad packed with chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles and fresh strawberries.

Serves: 6

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

3–4 chicken breasts or thighs

For the summer cobb salad:

3–4 cups greens (spring greens, spinach)

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

INSTRUCTIONS 

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.

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.

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!

Recipe credit: Pinch of Yum

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