Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette

• vegetable oil↗1 tablespoon
• chipotle chiles in adobo, finely chopped↗2
• garlic powder↗1 teaspoon
• cumin↗1 teaspoon
• oregano↗0.5 teaspoon
• black pepper↗0.5 teaspoon
• salt (I added this - not in original recipe)↗0.5 teaspoon

  I added this - not in original recipe

• chicken breasts or thighs↗3
• greens (see notes)↗3 cup

  see notes

• strips bacon, cooked and crumbled4
• strawberries, quartered↗8
• ears corn on the cob, kernels removed↗2
• ripe avocados, sliced↗1
• salt and pepper
• cilantro vinaigrette! so yummy.

Step-by-step instructions

1. 1

   Prep the chicken: Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Place the chicken in the bowl and toss to coat the chicken in the marinade. Place in the fridge and let it marinate while you prep your other ingredients.

2. 2

   Prep salad: Prep all your salad ingredients (cook the bacon, slice the strawberries, cut the corn off the cob, etc.).

3. 3

   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.

4. 4

   Salad: Arrange the greens on a large platter and top with the bacon, strawberries, corn, avocado, and grilled chicken. Season with salt and pepper. Toss with the cilantro vinaigrette and serve!