Summer days and salads are like old friends—you know, the kind you haven’t seen in ages but pick up right where you left off. This Chipotle Chicken Cobb is a burst of zesty freshness that almost feels like a sunny afternoon picnic, minus the ants and sudden rain showers. It’s a delightful mess of flavors—spicy, tangy, crunchy—that somehow works together, like a jazz band hitting all the right notes at once.
Steps
- Mix vegetable oil, chopped chipotle chiles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Add the chicken to the bowl, ensuring it is fully coated in the marinade. Refrigerate the chicken to marinate while you prepare the other salad components.
- Prepare the salad ingredients by cooking the bacon until crispy, quartering the strawberries, and cutting the corn kernels off the cob. Slice the avocados just before assembling the salad to keep them fresh.
- Preheat an outdoor grill or grill pan to approximately 400 degrees Fahrenheit. Cook the marinated chicken on the grill for 5-6 minutes per side until it is thoroughly cooked. Let the chicken rest for ten minutes before slicing it against the grain.
- On a large platter, arrange the salad greens and layer them with crumbled bacon, strawberries, corn, avocado slices, and the grilled chicken. Season with salt and pepper, drizzle with cilantro vinaigrette, and serve immediately.
Ingredients
- 1 tablespoon vegetable oil
- 2 chipotle chiles in adobo, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 3–4 chicken breasts or thighs
- 3–4 cups mixed greens (such as spring greens or spinach)
- 4 strips bacon, cooked and crumbled
- 8–10 strawberries, quartered
- Kernels from 2 ears of corn
- 1–2 ripe avocados, sliced
- Salt and pepper to taste
- Cilantro vinaigrette for dressing
FAQ
- What makes the chipotle chicken in the salad flavorful?
- The chipotle chicken is marinated in a mix of vegetable oil, finely chopped chipotle chiles in adobo, garlic powder, cumin, oregano, black pepper, and salt. This combination gives the chicken a smoky and spicy flavor that enhances the salad.
- Can I substitute the greens in the salad?
- Yes, you can use different greens based on your preference or what you have available. The recipe suggests using spring greens, but spinach is also a great alternative.
- What is the key dressing for this salad?
- The salad is best served with a cilantro vinaigrette, which adds a fresh and zesty flavor. Although the original recipe by Gaby suggested a champagne vinaigrette, the cilantro dressing complements the salad beautifully.
- How do I prepare the chicken for the grill?
- After marinating the chicken in the spice mix, grill it on an outdoor grill or grill pan at about 400 degrees. Cook for 5-6 minutes on each side until fully cooked, then let it rest for ten minutes before slicing.
- What should I do if I don’t have fresh corn?
- If fresh corn isn’t available, you can use canned or frozen corn as a substitute. Just make sure to drain and rinse the canned corn or thaw the frozen corn before adding it to the salad.
Tips
- Marinate for Maximum Flavor: Allow the chicken to marinate in the chipotle and spice mixture for a while before grilling. This step enhances the flavor and ensures the chicken is juicy and flavorful.
- Grill Temperature and Timing: Grill the chicken at around 400 degrees Fahrenheit, cooking for 5-6 minutes per side. This will help achieve a perfect char and ensure the chicken is thoroughly cooked without drying out.
- Resting the Chicken: After grilling, let the chicken rest for about ten minutes. This step allows the juices to redistribute, making the chicken more tender and easier to slice.
- Customize Your Greens: Feel free to use any greens you have on hand. While spring greens are recommended, spinach or other leafy greens can work just as well, offering flexibility based on your preference or availability.
Equipment
- Grill or Grill Pan – Essential for grilling the chicken.
- Large Platter – Useful for arranging and serving the salad.
- Kitchen Tongs – Helpful for handling and turning the chicken on the grill.
- Citrus Juicer – If making the cilantro vinaigrette from scratch, a juicer would be helpful for squeezing fresh lime juice.
- Corn Stripper – Useful for removing kernels from the corn cobs easily.
