This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness.


For the Chipotle Chicken:

1 tablespoon vegetable oil 2 chipotle chiles in adobo, finely chopped
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper 1/2 teaspoon salt (I added this – not in original recipe)
3–4 chicken breasts or thighs

For the Summer Cobb Salad:

3–4 cups greens
4 strips bacon, cooked and crumbled
8–10 strawberries, quartered 2 ears corn on the cob, kernels removed
1–2 ripe avocados, sliced
salt and pepper
store bought cilantro vinaigrette


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 for at least 1 hour.

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.

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!