Alcoeur Apron's Summer Chipotle Chicken Cobb Salad w/ Cilantro Vinaigrette

Ingredients

For the Chipotle chicken

• 1 tablespoon vegetable oil

• 2 chipotle chilies in adobo sauce, 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 Cobb salad

• 3-4 cups spring greens (or salad mix of your choice)

• 4 strips bacon, cooked and crumbled

• 8-10 strawberries, quartered

• 2 ears corn on the cob, kernels cut off

• 1-2 ripe avocados, sliced

• Cilantro vinaigrette

For the cilantro vinaigrette

• 1 huge bunch of fresh cilantro (2 cups packed)

• 1/2 cup olive oil

• 2 tablespoons white vinegar

• 1 clove garlic

• 1 teaspoon kosher salt

• 1/2 teaspoon red pepper flakes

• 1/4 to 1/2 cup water, if needed

Steps

1. Prep the chicken: Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Place chicken in the bowl and toss to coat the chicken in the marinade. Place in the fridge and let it marinate for at least 1 hour.

2. 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.

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

Source: https://pinchofyum.com/summer-chipotle-chicken-cobb-salad-with-cilantro-vinaigrette