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
Salad:
3 to 4cupsmixed greens
4stripsapplewood-smoked bacon, cooked and crumbled
8 to 10strawberries, hulled and quartered
2earscorn on the cob, roasted, kernels removed in strips
1 to 2ripe avocados, pitted, peeled, and sliced
kosher salt and freshly cracked black pepper
Instructions
Chicken:
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.
Lemon Vinaigrette:
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.
Salad:
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.
Notes
For a less spicy chicken, use only 1 chile in adobo.
The lemon can be substituted with 2 smallish limes. For a sweeter vinaigrette, add 1 teaspoon of honey. You could also turn this into an orange vinaigrette and use 1 fresh orange instead of lemon.