Summer Chipotle Chicken Cobb Salad

Chipotle-marinated chicken meets summer produce in this vibrant salad. Featuring sweet corn, fresh strawberries, and creamy avocado, the dish is finished with a zesty cilantro vinaigrette.

1h10

4 pers

205°C

grill

Entrée

american

chicken

healthy

Pinch of Yum

Ingrédients

4 pers

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
3-4 cup greens
4 bacon · cooked and crumbled
8-10 strawberries · quartered
2 corn on the cob · kernels removed
1-2 ripe avocados · sliced
salt and pepper
cilantro vinaigrette

Préparation

1
Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Add the chicken, toss to coat thoroughly, and refrigerate to marinate.
2
Prepare the remaining salad components by cooking the bacon, slicing the strawberries, and removing the corn kernels from the cob.
3
Preheat an outdoor grill or grill pan to 205°C. Grill the chicken for 5-6 minutes per side until cooked through, then let it rest for ten minutes before slicing against the grain.
4
Arrange the greens on a large platter and top with the bacon, strawberries, corn, avocado, and sliced chicken. Season with salt and pepper, drizzle with the cilantro vinaigrette, and serve.