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Amberly Vahn

Smoky Chipotle Chicken Cobb Salad

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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 minute
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients for the Chicken
  • 1 lb. boneless, skinless chicken breasts
  • 2 Tbsp. adobo sauce (from canned chipotle peppers)
  • 1 Tbsp. olive oil
  • 1 tsp. smoked paprika
  • Salt and pepper to taste
Group: Ingredients for the Salad
  • 6 cups fresh mixed greens (recommended: arugula and spinach)
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup cooked corn (grilled or canned)
  • ½ cup crumbled feta cheese
  • ¼ cup red onion, thinly sliced
  • Fresh cilantro for garnish
Group: Ingredients for the Cilantro Vinaigrette
  • ½ cup fresh cilantro leaves
  • 1 clove garlic
  • 3 Tbsp. lime juice
  • ½ cup olive oil
  • Salt and pepper to taste

Equipment

  • Grill pan
  • Small food processor
  • Large serving bowl

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Lightly toss the salad before serving, ensuring each bite is a delightful mix of flavors.

Notes

This salad can be made ahead of time—just keep the dressing separate until serving to avoid wilting the greens.