Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette

IINGREDIENTS

For the Chipotle Chicken:

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

For the Summer Cobb Salad:

3–4 cups greens (see notes)

4 strips bacon, cooked and crumbled

8–10 strawberries, quartered

2 ears corn on the cob, kernels removed

1–2 ripe avocados, sliced

salt and pepper

cilantro vinaigrette! so yummy.

INSTRUCTIONS

1. Prep the chicken: Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Place the chicken in the bowl and toss to coat the chicken in the marinade. Place in the fridge and let it marinate while you prep your other ingredients.

2. Prep salad: Prep all your salad ingredients (cook the bacon, slice the strawberries, cut the corn off the cob, etc.).

3. Grill the chicken: Heat an outdoor grill (or grill pan) to about 400 degrees. Place chicken on the grill and grill for 5-6 minutes per side, until cooked through. Remove the chicken from the grill and let rest for ten minutes. Slice against the grain.

4. Salad: Arrange the greens on a large platter and top with the bacon, strawberries, corn, avocado, and grilled chicken. Season with salt and pepper. Toss with the cilantro vinaigrette and serve!