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Fresh Summer Chipotle Chicken Cobb Salad

fresh summer chipotle chicken cobb salad - featured image
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A vibrant and flavorful summer salad featuring smoky chipotle chicken, fresh mixed greens, creamy avocado, and a tangy dressing. Perfect for a quick, healthy lunch or light dinner.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 1–2 chipotle peppers in adobo sauce, finely chopped (adjust to heat preference)
  • 1 tablespoon adobo sauce from the chipotle can
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 4 cups mixed greens (such as romaine, butter lettuce, and arugula)
  • 1 cup cherry tomatoes, halved (or grape tomatoes)
  • 1 ripe avocado, diced
  • 4 slices cooked bacon, crumbled (optional but highly recommended)
  • 2 hard-boiled eggs, quartered
  • 1/2 cup crumbled blue cheese or feta (optional)
  • 1/2 cup cooked corn kernels (fresh or frozen and thawed)
  • 1/4 cup Greek yogurt (or sour cream for a richer dressing)
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon honey or agave nectar
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Water to thin dressing, if needed

Instructions

  1. Marinate the Chicken: In a small bowl, combine chopped chipotle peppers, adobo sauce, minced garlic, ground cumin, olive oil, salt, and pepper. Rub this mixture evenly over the chicken breasts. Let them marinate for at least 15 minutes or up to 2 hours in the fridge for deeper flavor.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Place chicken breasts in the pan and cook for about 5-7 minutes per side (12-14 minutes total), until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
  3. Prepare Salad Ingredients: Rinse and dry mixed greens. Halve cherry tomatoes, dice avocado, crumble bacon and cheese, quarter hard-boiled eggs, and prepare corn kernels. Keep ingredients separate until assembly.
  4. Make the Dressing: Whisk together Greek yogurt, lime juice, honey, smoked paprika, salt, and pepper in a small bowl. Add water a teaspoon at a time to reach desired consistency. Adjust seasoning to taste.
  5. Assemble the Salad: Arrange mixed greens on a large platter or individual plates. Layer sliced chipotle chicken, tomatoes, avocado, bacon, eggs, corn, and cheese on top. Drizzle dressing over salad just before serving or serve on the side.

Notes

Marinate chicken for at least 15 minutes for best flavor; up to 2 hours for deeper taste. Let chicken rest after cooking to keep it juicy. Dice avocado just before serving to prevent browning. Keep wet ingredients separate until serving to avoid sogginess. For dairy-free, substitute blue cheese and Greek yogurt with vegan alternatives.

Nutrition

Keywords: chipotle chicken, cobb salad, summer salad, healthy lunch, easy recipe, avocado, smoky chicken, fresh salad

Find it online: https://chloeplate.com/fresh-summer-chipotle-chicken-cobb-salad-recipe-easy-healthy-lunch-ideas/