This Chipotle Chicken Cobb Salad combines smoky, spicy chicken with crisp greens, cucumber, avocado, tomatoes, corn, red onion, hard-boiled eggs, and Monterey Jack cheese, all drizzled with a creamy chipotle-lime dressing. Each bite definitely packs a kick, but I love how all of the flavors come together perfectly! If you are looking to jazz up a salad, this is one of the best and most flavorful ways to do it! If you love a classic, try my regular Grilled Chicken Cobb Salad for a more traditional take. It’s packed with all the fresh, hearty ingredients you know and love, offering a satisfying and flavorful alternative!
Ingredients & Substitutions
- Chicken: Look for 1 1/2 pounds of boneless, skinless chicken breasts. Cut them into cubes before marinating them. Or, if preferred, you can use chicken thighs. (I have a copycat Chipotle chicken recipe made with thighs if you want to check that out.)
- Chipotle Peppers in Adobo Sauce: At first, I used an entire 7-ounce can of Chipotle peppers in Adobo sauce, but the chicken was extremely spicy (at least to most of the taste testers). So, I adjusted the marinade to use only half of a can. But, if you love the heat, go for the whole can! (But, don’t say I didn’t warn you…) The peppers are mixed with garlic, olive oil, ground coriander, cumin, and kosher salt.
- Mayonnaise: Mayonnaise makes up part of the creamy base (with sour cream) of the chipotle-lime dressing. If you don’t have any on hand, make homemade mayonnaise to use. For a lighter option, you could substitute Greek yogurt, light mayo, or even cottage cheese. Mix the base with milk, lime juice, garlic powder, onion powder, chipotle powder, and kosher salt.
- Greens: The greens used in this recipe are a spring mix, which is a mix of soft, tender leafy greens. If you prefer something else, you can use spinach, romaine lettuce, arugula, or even kale. Each option will change the texture a bit but still work great in the salad!
- Salad Fixings: To this salad, I added avocado, cherry tomatoes, corn, red onion, eggs, cucumber, and Monterey Jack cheese. You can definitely customize the fixings to what you like! Feel free to add or swap out ingredients based on your preferences. Try different vegetables, fruits, or cheeses to make the salad just right for you!
Is This Salad Spicy? How To Adjust The Heat Level To Your Tastes
Yes, this salad does have a kick to it with the chicken. (I halved the amount of chipotle peppers in adobo sauce already because the chicken was really spicy when I used the entire can.) For less spice, use even fewer chipotle peppers. Or, omit the peppers entirely and replace them with paprika. You will still get the smoky flavor but without the heat. On the other hand, add more peppers for even more of a kick!
Make Ahead Tips For Chipotle Chicken Cobb Salad
By prepping parts of this salad ahead of time, you will have a quicker assembly when ready to serve or enjoy the salad! Here are some make-ahead tips:
- Chicken: You can marinate and cook the chicken in advance. Store it in the refrigerator for up to 3 days, and just reheat it before assembling the salad.
- Dressing: You can prepare the chipotle-lime dressing ahead of time and store it in the refrigerator for up to a week. (I plan on making this dressing for more salads, too. I love it!)
- Hard-Boiled Eggs: Boil the eggs in advance, peel them, and store them in the refrigerator for up to 3-4 days.
- Vegetables: You can prep and chop vegetables like cucumber, tomatoes, and red onion in advance, but it’s best to store them separately in airtight containers to keep them fresh. Add them to the salad just before serving to prevent wilting or sogginess.
- Cheese and Avocado: Shred the cheese ahead of time, but it’s best to cut the avocado right before serving to prevent browning.
How To Store Chipotle Chicken Cobb Salad
It is best to store the parts of this chipotle chicken cobb salad separately to maintain freshness. Keep the chicken, vegetables, and dressing in separate containers in the refrigerator. When ready to eat this delicious salad, just mix everything together!
Chipotle Chicken Cobb Salad
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken breasts, cubed
- ½ can (3.5 ounces) chipotle peppers in adobo sauce, blended or finely chopped
- 4 teaspoons garlic, minced
- 5 tablespoons extra virgin olive oil, divided
- 2 teaspoons ground coriander
- 2 teaspoons cumin
- 2 teaspoons kosher salt
Dressing
- ½ cup (115 g) mayonnaise
- ½ cup (115 g) sour cream
- 2 tablespoons whole milk
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chipotle powder
- ¼ teaspoon kosher salt
Salad
- 1 container (10 ounces) Spring mix salad blend
- 1 whole avocado, diced
- 1 cup (149 g) cherry tomatoes, halved
- 1 cup (165 g) sweet corn
- ½ red onion, finely diced
- 3 large hard-boiled eggs, sliced or chopped
- 2 mini cucumbers, sliced or diced
- ½ cup (56.5 g) Monterey Jack cheese, shredded
Instructions
Chicken
- In a medium bowl, combine the chipotle peppers, garlic, 3 tablespoons olive oil, coriander, cumin, and salt. Stir until well combined.
- Add the cubed chicken to the bowl, tossing to coat evenly. Cover with plastic wrap and refrigerate for at least 1 hour (or up to 2 hours for a deeper flavor).
- To a large skillet over medium-high heat, add the remaining 2 tablespoons of olive oil. Once the oil is hot, add the marinated chicken. Cook, stirring occasionally, until the chicken is browned, and fully cooked, reaching an internal temperature of 165°F, about 10–12 minutes. Remove the chicken from the skillet and let it rest.
- While the chicken is cooking, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, milk, lime juice, garlic powder, onion powder, chipotle powder, and salt.
Assembly
- To assemble the salad, place the mixed greens on a serving platter or in a large bowl. Arrange the diced avocado, halved cherry tomatoes, corn, red onion, eggs, cucumbers, and shredded Monterey Jack cheese over the greens.
- Top the salad with the cooked chicken.
- Drizzle the chipotle dressing over the salad, or serve it on the side.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I loved how spicy this salad was! The chipotle chicken adds such a smoky kick, and the dressing complements it perfectly!
Elizabeth
This does pack quite a spicy kick, but that is easy to adjust with fewer peppers. I especially loved the dressing. This was wonderful!
Annabelle
I liked the upgrade from a traditional cobb salad. This was a delicious way to jazz up any salad, really.
Bella
I love the heat from the chipotle peppers! It really takes this salad to the next level.
Selena
From the creamy dressing to the crunchy corn, this salad is the perfect balance of flavors. I might lessen the heat a bit, but overall, the salad is packed with flavor.
