Description
This Summer Chipotle Chicken Cobb Salad features smoky grilled chicken, crisp romaine, creamy avocado, juicy cherry tomatoes, sweet grilled corn, crispy bacon, and tangy blue cheese, all tossed in a bright and zesty cilantro vinaigrette. It’s a colorful, hearty salad perfect for a nutritious lunch or dinner during warm weather.
Ingredients
Salad
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chipotle seasoning
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 2 hard-boiled eggs, quartered
- 4 slices bacon, cooked and crumbled
- 1 cup grilled corn kernels
- ½ cup crumbled blue cheese
- ¼ cup sliced red onion
Cilantro Vinaigrette
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- ¼ cup fresh cilantro
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Season the chicken: Rub the chicken breasts evenly with olive oil, chipotle seasoning, garlic powder, salt, and black pepper to ensure they are well coated and flavorful.
- Grill the chicken: Place the chicken over medium-high heat on a grill and cook for 6 to 7 minutes per side until fully cooked through and juices run clear. Once cooked, remove from heat and let rest for a few minutes before slicing.
- Prepare the vinaigrette: In a blender, combine olive oil, lime juice, apple cider vinegar, fresh cilantro, Dijon mustard, honey, minced garlic, salt, and black pepper. Blend until smooth and emulsified.
- Assemble the salad: On a large serving platter, spread out the chopped romaine lettuce. Artfully arrange the sliced grilled chicken, halved cherry tomatoes, sliced avocado, quartered hard-boiled eggs, crumbled bacon, grilled corn kernels, crumbled blue cheese, and sliced red onion over the greens.
- Dress and serve: Drizzle the prepared cilantro vinaigrette evenly over the salad. Serve immediately to enjoy the fresh, vibrant flavors at their best.
Notes
- Substitute feta cheese for blue cheese if preferred for a milder flavor.
- Grill the corn on the cob yourself for extra smoky depth before cutting kernels off.
- For meal prep, store the cilantro vinaigrette separately and dress the salad just before serving to keep ingredients fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
