This aint your average cobb salad. This one features summer ingredients like roasted corn, creamy avocado slices, juicy strawberries, crispy bacon, and smoky chipotle grilled chicken drizzled in a fresh, light, and tangy lemon vinaigrette. Need I say more? This salad oozes summer.
kosher salt and freshly cracked black pepper to taste
3 to 4cupsmixed greens
4stripsapplewood-smoked baconcooked and crumbled
8 to 10strawberrieshulled and quartered
2earscorn on the cobroasted, kernels removed in strips
1 to 2ripe avocadospitted, peeled, and sliced
kosher salt and freshly cracked black pepper
Combine the oil, chipotles, garlic powder, oregano, and black pepper in a small bowl. Place the chicken in a large zip-top bag and add the marinade. Zip the bag and mix the chicken into the marinade to coat. Place in the fridge and let in marinade for at least 1 hour and up to 8 hours.
Heat an outdoor grill or grill pan to about 400 degrees F (medium- high heat). Place the chicken on the grill and grill for 5 to 6 minutes per side, until the chicken is cooked through. Remove the chicken from the grill and let rest for 10 minutes. Slice the chicken against the grain.
Combine all the ingredients in a small bowl and whisk to combine. Adjust the salt and pepper as needed. The dressing will keep in an airtight container in the fridge for up to 5 days.
Arrange the greens on a large platter and top with bacon, strawberries, corn, avocado, and grilled chicken and season with salt and pepper. Toss with the vinaigrette and serve.
For a less spicy chicken, use only 1 chile in adobo.
Th lemon can be substituted with 2 smallish limes. For a sweeter vinaigrette, add 1 . tsp of honey. You could also turn this into an orange vinaigrette and use 1 fresh orange instead of lemon.