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Summer Chipotle Chicken Cobb Salad

Summer Chipotle Chicken Cobb Salad

A vibrant and filling Summer Chipotle Chicken Cobb Salad that combines grilled chicken, creamy avocado, sweet corn, and a smoky chipotle dressing, perfect for warm weather meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 8 cups romaine lettuce, chopped
  • 2 cups cherry tomatoes, halved
  • 2 large avocados, diced
  • 1.5 cups fresh corn kernels (about 2 ears)
  • 6 slices bacon strips, cooked and crumbled
  • 4 large hard-boiled eggs, quartered
  • 1/2 cup red onion, thinly sliced
  • 1 cup crumbled feta or blue cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2-3 chipotle peppers in adobo, minced
  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Method
 

  1. Prepare the chipotle dressing by whisking together mayonnaise, sour cream, minced chipotle peppers, lime juice, garlic powder, salt, and pepper. Refrigerate.
  2. Season chicken breasts with salt, pepper, and chipotle powder. Grill over medium-high heat for 6-7 minutes per side until cooked through. Let rest and slice.
  3. Chop romaine lettuce and arrange on a serving platter. Prepare cherry tomatoes, avocados, and red onion.
  4. Hard-boil the eggs and cook bacon until crispy. Cool and crumble.
  5. Assemble the salad by arranging chicken, tomatoes, avocados, corn, bacon, eggs, red onion, and cheese over the lettuce.
  6. Drizzle with chipotle dressing and serve.

Notes

This salad can be made ahead of time by storing components separately for freshness. Adjust the heat level of the dressing to taste.