Ready in: 1 hour · Serves: 4 · Technique: Grilling · Storage: Up to 2 days in the refrigerator.
Quick Answer
This Summer Chipotle Chicken Cobb Salad features smoky grilled chicken, fresh greens, and a zesty cilantro vinaigrette, making it a perfect dish for summer gatherings.
Ah, the hustle and bustle of New York City in the summer! There’s something about the longer days and vibrant farmer’s markets that just pulls me into the kitchen. As I make my way through the crowded streets, dodging tourists and navigating my way through the colorful stalls, I find the freshest ingredients to inspire my next creation. One of my absolute favorites to whip up during this season—and an ideal dish for upcoming gatherings—is the Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette. It’s the perfect blend of smoky chipotle chicken, creamy avocado, crisp greens, and zesty vinaigrette, making it a fresh and fulfilling option that can easily resonate with loved ones during Thanksgiving or Christmas.
A Fresh, Flavor-Packed Summer Dish
Why You’ll Love This Recipe
- Fresh and vibrant flavors that perfectly capture the essence of summer.
- Nutritious ingredients that provide a fulfilling meal for gatherings.
- Versatile dish that can be made ahead of time for stress-free entertaining.
- Simple preparation with minimal clean-up required.
- Customizable toppings to suit your taste preferences or dietary needs.
Ingredients
Gather the following ingredients to create the Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette:
For the Chicken:
- 1 pound of boneless, skinless chicken breasts
- 2 tablespoons of adobo sauce (from canned chipotle peppers)
- 1 tablespoon of olive oil
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
For the Salad:
- 6 cups of fresh mixed greens (recommended: arugula and spinach)
- 1 avocado, sliced
- 1 cup of cherry tomatoes, halved
- 1 cup of cooked corn (grilled or canned)
- ½ cup of crumbled feta cheese
- ¼ cup of red onion, thinly sliced
- Fresh cilantro for garnish
For the Cilantro Vinaigrette:
- ½ cup of fresh cilantro leaves
- 1 clove of garlic
- 3 tablespoons of lime juice
- ½ cup of olive oil
- Salt and pepper to taste
How to Make Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette (Step-by-Step)
This refreshing salad is easy to prepare and perfect for showcasing the best summer ingredients.
Step 1: Prepare the Chicken
In a large bowl, I combine the chicken breasts with adobo sauce, olive oil, smoked paprika, and a generous pinch of salt and pepper. I let the chicken marinate for at least 30 minutes, or up to overnight for optimal flavor.
Step 2: Cook the Chicken
Heat a grill pan over medium-high heat. Once hot, add the marinated chicken breasts, cooking for about 6–7 minutes per side until beautifully charred and cooked through. I always check for doneness using a meat thermometer; the internal temperature should reach 165°F. After cooking, I let the chicken rest for five minutes before slicing.
Step 3: Make the Cilantro Vinaigrette
In a small food processor, I combine fresh cilantro, garlic, lime juice, and olive oil. After processing until smooth, I season it with salt and pepper to taste. The aroma of fresh cilantro is absolutely intoxicating!
Step 4: Assemble the Salad
In a large serving bowl, I arrange the mixed greens as the base. Then I top it with slices of grilled chicken, avocado, cherry tomatoes, corn, feta cheese, and red onion. I drizzle generously with the cilantro vinaigrette to let all the vibrant colors and flavors mingle.
Step 5: Serve
I lightly toss the salad before serving, ensuring each bite is a delightful mix of flavors. Trust me, the combination of creamy avocado and tangy vinaigrette perfectly complement the smoky chicken!
Common Mistakes to Avoid
- Under marinating the chicken: Allowing enough time for the chicken to soak up the flavors is crucial. Don’t skimp on this step!
- Overdressing the salad: Too much vinaigrette can drown the ingredients. Start with a little and add to your taste.
- Using old produce: Fresh ingredients elevate your dish. Always go for the freshest greens and ripe avocados.
Tips and Tricks for Success
- Use a barbecue grill for added smokiness—nothing beats that classic grilled flavor.
- Feel free to mix up the toppings; black beans or roasted bell peppers can add more variety.
- This salad can be made ahead of time—just keep the dressing separate until serving to avoid wilting the greens.
Variations
- Substitute chicken with grilled shrimp or tofu for a different protein option.
- Use goat cheese instead of feta for a creamier texture.
- Add diced bell peppers or jalapeños for an extra kick.
- Incorporate quinoa or couscous for added heartiness.
How to Serve
- Serve chilled or at room temperature for the best flavor experience.
- Pair with crusty bread or tortilla chips for a satisfying meal.
- Garnish with extra cilantro or lime wedges for a fresh touch.
- Perfect as a main dish or a side at your summer gatherings.
Make Ahead and Storage
- Make Ahead: Prepare the chicken and vinaigrette a day in advance. Store separately until ready to assemble the salad.
- Storage: Store leftovers in an airtight container in the refrigerator for up to two days.
- Reheating: Reheat chicken in the microwave or on a skillet until warmed through before serving.
- Freezing: Not recommended as the texture of the chicken and greens may suffer when thawed.
Recipe Notes / What I Learned
In experimenting with this salad, I discovered that the secret to a truly vibrant dish lies in balancing flavors and textures. The zing from the vinaigrette pairs perfectly with the richness of the avocado and the smokiness of the chicken, making every bite a little celebration in itself. Next time I’ll be preparing this for my holiday gatherings, I’ll make sure to prepare extra cilantro vinaigrette—it’s a game-changer!
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 30g protein · 20g carbs · 30g fat
Smoky Chipotle Chicken Cobb Salad
Ingredients
Equipment
Method
- In a large bowl, combine the chicken breasts with adobo sauce, olive oil, smoked paprika, and a generous pinch of salt and pepper. Let the chicken marinate for at least 30 minutes, or up to overnight for optimal flavor.
- Heat a grill pan over medium-high heat. Once hot, add the marinated chicken breasts, cooking for about 6–7 minutes per side until beautifully charred and cooked through. Always check for doneness using a meat thermometer; the internal temperature should reach 165°F. After cooking, let the chicken rest for five minutes before slicing.
- In a small food processor, combine fresh cilantro, garlic, lime juice, and olive oil. Process until smooth, then season it with salt and pepper to taste.
- In a large serving bowl, arrange the mixed greens as the base. Top with slices of grilled chicken, avocado, cherry tomatoes, corn, feta cheese, and red onion. Drizzle generously with the cilantro vinaigrette.
- Lightly toss the salad before serving, ensuring each bite is a delightful mix of flavors.
Notes
FAQs
What is the best way to marinate the chicken for this salad?
The chicken should be marinated for at least 30 minutes, but for the best flavor, marinating overnight is recommended. This allows the chicken to absorb the smoky and spicy flavors of the adobo sauce and paprika.
Can I meal prep this salad in advance?
Yes, this salad can be prepared ahead of time! Just make sure to keep the cilantro vinaigrette separate until you are ready to serve to prevent the greens from wilting.
What can I substitute for cilantro in the vinaigrette?
If you’re not a fan of cilantro, you can use parsley or basil as a substitute in the vinaigrette. Both will provide a fresh flavor, although the taste will differ slightly.
