Description
A delightful summer salad featuring chipotle-seasoned chicken, fresh vegetables, and a zesty cilantro vinaigrette. This vibrant dish is perfect for a light and satisfying meal on a warm day.
Ingredients
Scale
Chipotle Chicken Cobb Salad:
- 2 cups cooked chipotle-seasoned chicken breast (grilled or pan-seared, sliced)
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes (halved)
- 1 ear of fresh corn (grilled and kernels removed, or ¾ cup cooked corn)
- 1 avocado (diced)
- 2 hard-boiled eggs (sliced)
- ½ cup crumbled cotija or feta cheese
- ¼ cup chopped red onion
- 4 slices bacon (cooked and crumbled, optional)
Cilantro Vinaigrette:
- 1 cup fresh cilantro leaves
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 small clove garlic
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cilantro Vinaigrette: In a food processor or blender, combine all cilantro vinaigrette ingredients and blend until smooth. Taste and adjust seasoning as needed.
- Salad Assembly: In a large salad bowl or on a platter, arrange the romaine lettuce as the base. Top with rows or sections of chicken, cherry tomatoes, corn, avocado, eggs, cheese, red onion, and bacon if using. Drizzle with cilantro vinaigrette just before serving, or serve the dressing on the side. Toss gently to combine if desired.
Notes
- To make this salad even more summery, add sliced cucumbers or grilled peaches.
- For a vegetarian version, omit the chicken and bacon and add black beans.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook, Grilling (optional for corn and chicken)
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 ½ cups
- Calories: 460
- Sugar: 5g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 165mg
