Chipotle Chicken Cobb Salad
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5
8 reviews
Excellent
Chipotle Chicken Cobb Salad
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Bring something special to the table with this well-loved recipe.
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Ingredients
chipotle chicken
- 1 tablespoon vegetable oil
- 2 chipotle chiles in adobo sauce finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- 1/2 teaspoon oregano dried
- 1/2 teaspoon black pepper fresh cracked
- 4 boneless skinless chicken thighs
salad
- 3 to 4 cups leafy greens I used romaine and bibb lettuce
- 4 applewood smoked bacon cooked and crumbled, strips
- 10 strawberries quartered
- 2 corn on the cob kernels removed
- 1 avocado thinly sliced, ripe
- salt
- black pepper
lime vinaigrette
- lime juice of 1
- 1 tablespoon champagne vinegar
- 2 garlic minced, cloves
- 1 shallot finely chopped
- 1/3 cup olive oil
- salt
- black pepper
Instructions
- 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!
Notes
- recipe is from Gaby’s new cookbook
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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