Chipotle Chicken Cobb Salad
Try this flavorful Chipotle Chicken Cobb Salad with smoky, spicy chicken, crisp greens, and a creamy chipotle-lime dressing. A delicious twist on a classic salad!
Servings: 6 people
Calories: 691kcal
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.
Video
Nutrition
Serving: 1portion | Calories: 691kcal