Servings
Font
Back
5.0 from 12 votes

Chipotle Chicken Cobb Salad

Bring something special to the table with this well-loved recipe.

Total Time
1 hr 30 mins
Servings: 6
Course: Salad
Cuisine: American

Ingredients

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
salad
  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  1. 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!

Notes

  • recipe is from Gaby’s new cookbook 
Report Abuse
Login to Continue
Forgot password?
Don't have an account? Register