Description

Craving a fresh, bold dish that’s perfect for warm weather? This Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette is your ideal choice! Featuring smoky, spicy chipotle-marinated chicken, crisp greens, sweet strawberries, creamy avocado, fresh corn, and crispy bacon, all tossed with a zesty cilantro vinaigrette, this salad is a delightful mix of smoky, sweet, and tangy flavors

Ingredients

Chipotle Chicken

Vegetable Oil (1 Tbsp): Forms the marinade base.
Chipotle Chiles in Adobo (2, finely chopped): Add smoky, spicy heat.
Garlic Powder (1 tsp): Brings savory depth.
Cumin (1 tsp): Adds warm, earthy flavor.
Oregano (½ tsp): Infuses herbaceous notes.
Black Pepper (½ tsp, freshly ground): Provides mild heat.
Salt (½ tsp): Enhances flavor balance.
Chicken Breasts or Thighs (3–4, ~1–1½ lbs): Offer juicy, protein-packed meat.

Summer Cobb Salad

Greens (3–4 cups, e.g., romaine, spinach, or mixed greens): Provide a fresh, crisp base.
Bacon (4 strips, cooked and crumbled): Adds crispy, smoky richness.
Strawberries (8–10, quartered): Bring sweet, juicy flavor.
Corn on the Cob (2 ears, kernels removed): Offers sweet, summery crunch.
Avocados (1–2, ripe, sliced): Add creamy, buttery texture.
Salt and Black Pepper (to taste): Balance flavors.
Cilantro Vinaigrette: Provides zesty, herbaceous dressing (recipe assumed or use store-bought).

Substitutions and Variations

Chipotle Chiles: Swap with 1 tsp chipotle powder or smoked paprika for milder heat.
Chicken: Use shrimp or tofu for a different protein (grill shrimp 2–3 minutes per side, tofu 3–4 minutes per side).
Strawberries: Replace with blueberries, raspberries, or omit for keto.
Corn: Use frozen or canned corn (drained) or omit for keto.
Greens: Swap with arugula, kale, or lettuce wraps for keto.
Keto Adjustment: Omit strawberries and corn, use lettuce wraps or extra greens (~2–3g net carbs per serving).
Gluten-Free Version: Naturally gluten-free; ensure bacon and vinaigrette are gluten-free.
Vegan Version: Swap chicken with grilled tofu or mushrooms, bacon with coconut bacon, and ensure vinaigrette is vegan.
Spicy Version: Add an extra chipotle chile or a pinch of cayenne to the marinade.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep the Chipotle Chicken

In a bowl, combine 1 Tbsp vegetable oil, 2 finely chopped chipotle chiles in adobo, 1 tsp garlic powder, 1 tsp cumin, ½ tsp oregano, ½ tsp black pepper, and ½ tsp salt.
Add 3–4 chicken breasts or thighs and toss to coat in the marinade.
Cover and refrigerate for 10–15 minutes (or up to 4 hours for deeper flavor) while prepping salad ingredients.

Tip: Chop chipotles finely for even flavor; marinate longer for bolder taste.

Step 2: Prep the Salad Ingredients

Cook 4 strips of bacon until crisp, then crumble and set aside.
Quarter 8–10 strawberries.
Cut kernels off 2 ears of corn.
Slice 1–2 avocados.
Prepare cilantro vinaigrette (assume a simple blend of cilantro, olive oil, lime juice, vinegar, garlic, salt, and pepper, or use store-bought).

Tip: Prep ingredients while chicken marinates to save time; keep avocado fresh by slicing just before assembly.

Step 3: Grill the Chicken

Preheat an outdoor grill or grill pan to 400°F (200°C).
Grill chicken for 5–6 minutes per side until cooked through (internal temperature 165°F).
Remove from grill and let rest for 10 minutes, then slice against the grain.

Tip: Oil grill grates to prevent sticking; rest chicken to retain juices.

Step 4: Assemble the Salad

Arrange 3–4 cups greens on a large platter.
Top with crumbled bacon, quartered strawberries, corn kernels, sliced avocado, and sliced chicken.
Season with salt and black pepper to taste.
Drizzle with cilantro vinaigrette and toss gently to combine.

Tip: Arrange toppings in rows for a classic Cobb look or toss for a mixed salad; add vinaigrette sparingly to avoid sogginess.

Step 5: Serve

Serve immediately for the freshest flavors.

Tip: Offer extra vinaigrette on the side for customization; serve chilled or at room temperature for a summery vibe.