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.
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.