Summer Chipotle Chicken Cobb Salad With Cilantro Vinaigrette Recipe

Cooking Directions

• STEP 1.In a small bowl, combine chipotle powder, salt, and pepper. Rub the mixture onto the chicken breasts.
• STEP 2.Grill the chicken over medium-high heat until cooked through, about 6-8 minutes per side. Let it rest for a few minutes before slicing.
• STEP 3.In a large salad bowl, arrange the lettuce, tomatoes, avocado, bacon, and sliced chicken.
• STEP 4.To make the cilantro vinaigrette, combine cilantro, lime juice, garlic, honey, olive oil, salt, and pepper in a blender. Blend until smooth.
• STEP 5.Drizzle the cilantro vinaigrette over the salad and toss gently to coat. Serve immediately.

Cooking Tips

• For extra smoky flavor, you can add a pinch of smoked paprika to the chipotle seasoning.
• To save time, you can use pre-cooked bacon or bacon bits.
• If you prefer a spicier salad, you can add some diced jalapenos or a dash of hot sauce.
• To make it a vegetarian salad, you can substitute the chicken with grilled tofu or tempeh.

Storage and Serving

• This salad is best served immediately to maintain its freshness and crispness.
• If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator.
• The grilled chicken can be stored in the refrigerator for up to 3 days.
• When ready to serve leftovers, toss the salad with the dressing and add fresh avocado slices.