If you’re looking for a way to spice up your lunchtime routine, you need to give this Chipotle Chicken Salad a try! This hearty and satisfying take on traditional Cobb is a real stunner – made with spicy chicken, creamy avocado, tart berries and sweet roasted corn, this summer salad is like a bowl of California sunshine.
While pumpkin spice season is *almost* here, these, my dear friends, these are the dog days of summer. When the temps are this high, I simply can’t abide turning the oven on. If you’re also feeling the heat, join me for this refreshing, joyful bowl of summertime goodness. This salad oozes summer, when farmer’s markets are abundant with sweet corn and juicy berries.
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Why I Love This Recipe
Believe it or not, somedays I stare in my fridge for interminable periods wondering “what in the heck am I gonna make for dinner??” No, no – trust me. Being a food blogger does not make me a magician, and there are plenty of days I just don’t know what to make.
When I need inspiration, I turn to other talented humans, like Gaby Dalkin, the author of What’s Gaby Cooking; I love cooking the simple, healthy, produce forward dishes in this delightful cookbook! It also doesn’t hurt that the gorgeous sunny photos in the cookbook also have me craving a California vacation. *Swoon*
If you are a fan of the carefree California lifestyle, you will love Gaby’s blog, too!
Also read: Chipotle Cobb Salad with Avocado Green Goddess
This riff on Cobb salad features charred corn, creamy avocado slices, juicy strawberries, crispy bacon, and smoky chipotle grilled chicken, all tossed in a light, and tangy lemon vinaigrette. Need I say more?
If you still need convincing, here are other amazing facts about this bright and delectable chipotle chicken salad:
- It’s fast enough for weeknights, taking just 15 minutes of active time to make.
- It’ll keep your kitchen cool! If you have an outdoor grill, you don’t have to turn the oven on.
- It’s awesome for meal prep! The chicken, corn, and dressing can all be made up to a week in advance. Serve and store salads in mason jars — try this nifty mason jar trick. For best results, slice strawberries and avocado right before serving.
So what are you waiting for?? Let’s get cookin’!
How to Make Chipotle Chicken Salad
First, let’s start by making the 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.
Also read: Southwest Chicken Cobb Salad – The Creative Bite
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. Cooked, sliced chicken will last for up to a week in the refrigerator.
Now, let’s make the dressing. 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.
I suggest roasting your corn; the little bit of char blends beautifully with the smoky chipotle chicken and bright dressing. Feel free to use the grill, or simply use the gas burner on your stove. NOTE: You can also opt to oven roast or sauté the corn kernels if you are using frozen.
Also read: Chipotle Chicken Cobb Salad – Bonappeteach
To taste the fruits of your labor, 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. ENJOY!!
Frequently Asked Questions
More Delicious Recipes
If you’re still hungry, check out some of my other favorites:
- Cod Fish Tacos
- Ensalada de Coditos (Macaroni Salad)
- Healthy Muy Bueno Recipes
If you tried this Chipotle Chicken Salad with Avocado, Roasted Corn, and Strawberries, please be sure to rate and review it below!
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Photography by Jenna SparksOriginally published: July 2018. This recipe is also published in What’s Gaby Cooking.
For more information please see the list of Summer chipotle chicken cobb salad
