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  • Writer's pictureAlcoeur Gardens

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


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


  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!


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