Chipotle Chicken Cobb Salad
Ingredients
chipotle chicken
- 1 tablespoon vegetable oil
- 2 chipotle chiles in adobo sauce finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fresh cracked black pepper
- 4 boneless skinless chicken thighs
salad
- 3 to 4 cups leafy greens I used romaine and bibb lettuce
- 4 strips applewood smoked bacon cooked and crumbled
- 10 strawberries quartered
- 2 ears corn on the cobb kernels removed
- 1 ripe avocado thinly sliced
- salt and pepper
lime vinaigrette
- juice of 1 lime
- 1 tablespoon champagne vinegar
- 2 garlic cloves minced
- 1 shallot finely chopped
- 1/3 cup olive oil
- salt and pepper
Instructions
- Stir together the oil, chipotles, garlic powder, cumin, oregano and pepper. Place the chicken in a baking dish or ziplock bag and add the marinade, tossing well to coat. Marinate for at least 1 hour or up to 8 hours.
- Heat the broiler in your oven to high. Line a baking sheet with aluminum foil. Place hte chicken on the foil and broil it for 7 minutes. Flip it, then broil for 7 minutes more. Let the chicken sit for 5 minutes before slice.
- To assemble the salad, arrange the greens in a large bowl or platter with the bacon, strawberries, corn, avocado and chicken. Toss with the vinaigrette and serve!
lime vinaigrette
- Combine all the ingredients together in a bowl and whisk until combined. This stays great in the fridge in a sealed container for up to 5 days!
Notes
recipe is from Gaby’s new cookbook
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