Chipotle Chicken Cobb Salad with Cilantro Vinaigrette

Photo Credit: PinchofYum.comPRINT

 

Ingredients

CHIPOTLE CHICKEN

  • 1 Tbsp. vegetable oil
  • 2 chipotle chiles in adobo, finely chopped
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
  • 3–4 chicken breasts or thighs

COBB SALAD

  • 3–4 c. greens (could use spring greens, spinach, etc.)
  • 4 strips bacon, cooked and crumbled
  • 8–10 strawberries, quartered
  • 1 c. corn, grilled on the cob or roasted in the oven
  • 1–2 ripe avocados, sliced
  • salt and pepper

CILANTRO VINAIGRETTE

  • 1 huge bunch of fresh cilantro (2 cups packed)
  • 1/3 c. olive oil
  • 2 Tbsp. white vinegar
  • 1 clove garlic
  • 1 tsp. kosher salt
  • 1/2 tsp. red pepper flakes
  • 1/4 to 1/2 c. water, if needed

 

Directions

CHIPOTLE CHICKEN

  1. Combine ingredients and toss chicken to coat. Place in fridge and marinate for at least 1 hour.
  2. Grill (or cook over the stovetop) to cook until chicken is cooked through. Let rest, then slice against the grain.

CILANTRO VINAIGRETTE

  1. Combine vinaigrette ingredients in blender and blend for about a minute until smooth. Add water if needed to make it run smooth. (Keeps in fridge for 3-4 days.)

COBB SALAD

  1. Saute bacon pieces until cooked. Scoop out and drain on paper towels.
  2. Spread corn on baking sheet. Drizzle with olive oil, season, and roast in oven until warm.

Assemble the salads and enjoy!