Chipotle Chicken Cobb Salad

Chipotle Chicken Cobb Salad


Chipotle Chicken:
1 tablespoon vegetable oil
2 chipotle chiles in adobo sauce, finely chopped
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon fresh cracked black pepper
4 boneless, skinless chicken thighs
3 to 4 cups leafy greens (I used romaine and bibb lettuce)
4 strips applewood smoked bacon, cooked and crumbled
10 strawberries, quartered
2 ears corn on the cobb, kernels removed
1 ripe avocado, thinly sliced
salt and pepper

Lime Vinaigrette:
juice of 1 lime
1 tablespoon champagne vinegar
2 garlic cloves, minced
1 shallot, finely chopped
1/3 cup olive oil
salt and pepper
Stir together the oil, chipotles, garlic powder, cumin, oregano and pepper. Place the chicken in a baking dish or ziplock bag and add the marinade, tossing well to coat. Marinate for at least 1 hour or up to 8 hours.
Heat the broiler in your oven to high. Line a baking sheet with aluminum foil. Place hte chicken on the foil and broil it for 7 minutes. Flip it, then broil for 7 minutes more. Let the chicken sit for 5 minutes before slice.
To assemble the salad, arrange the greens in a large bowl or platter with the bacon, strawberries, corn, avocado and chicken. Toss with the vinaigrette and serve!

Lime Vinaigrette
Combine all the ingredients together in a bowl and whisk until combined. This stays great in the fridge in a sealed container for up to 5 days!

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