In search of a light and tasty summer salad? This Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette does just the trick. It mixes smoky, chipotle-spiced grilled chicken with your typical Cobb salad ingredients—avocado, cherry tomatoes, blue cheese—then drapes it all with a light and zippy cilantro lime vinaigrette.
Thank you for reading this post, don't forget to subscribe!It’s not only healthy and bursting with flavor but it’s also quick and simple to throw together, making it perfect for light lunches, evening meals in the summer or to bring along to your next party. And I love how the smoky spiciness of the chipotle together with creamy avocado and zippy vinaigrette creates that lovely contrast of flavor.
Why You’ll Love This Recipe
Tender, smoky grilled chicken with a kick
Who can resist crunchy vegetables and creamy avocados?
It’s topped with bright cilantro lime vinaigrette.
Protein and fiber packed for healthy and satisfying meal
Fast and simple in under 35 minutes
Great for summer or any day you want something light and healthy
Ingredients
For the Chipotle Chicken:
2 boneless, skinless chicken breasts
1 teaspoon chipotle powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
Juice of ½ a lemon
For the Salad:
4 cups chopped romaine lettuce
1 avocado, sliced
1 cup cherry tomatoes, halved
½ cup crumbled blue cheese
4 hard-boiled eggs, quartered
½ cup grilled corn (optional)
½ cup diced cucumber
2 tablespoons chopped green onions
For the Cilantro Vinaigrette:
½ cup fresh cilantro leaves
¼ cup extra virgin olive oil
Juice of 1 lemon
1 teaspoon honey
1 garlic clove
Salt and pepper, to taste
Instructions
Prepare the Chipotle Chicken:
In a small bowl, combine the chipotle powder, smoked paprika, garlic powder, salt, black pepper, olive oil, and lemon juice. Rub the spice mixture all over the chicken breasts. Allow to marinate for at least 15 minutes.
Cook the Chicken:
Place a grill pan or outdoor grill over medium-high heat. Grill the chicken breasts for 5-6 minutes on each side, or until completely cooked through (it should reach an internal temperature of 165°F / 74°C). Take off the heat and let the pork loin rest for a couple of minutes before slicing.
Prepare the Salad:
In a large salad bowl, toss together chopped romaine lettuce, sliced avocado, cherry tomatoes, crumbled blue cheese, quartered hard-boiled eggs, and grilled corn (if using), diced cucumber, and green onions.
Make the Cilantro Vinaigrette:
In a food processor or a blender, combine the fresh cilantro, olive oil, lemon juice, honey, garlic, salt and pepper. Blend until smooth and creamy. Sample and season, as desired.
Assemble the Salad:
Add the salad ingredients to the cilantro vinaigrette, tossing to coat. Top with sliced chipotle chicken. Serve promptly for the best taste and freshness.
Tips for Best Results
You can control the heat by adjusting the amount of chipotle powder.
Fresh good quality Open a large image of Fresh good quality ingredients give you the finest flavors.
Make the vinaigrette in advance and allow the flavors to marry.
Toss in toasted nuts (almonds, pecans) for added crunch.
If you’re not into the blue cheese taste replace it with feta.
Storage
Leftover salad can be stored in a separate airtight container in the fridge for up to 2 days.
Allow the vinaigrette to cool to room temperature and refrigerate in an airtight jar for up to 3 days.
Add the vinaigrette just before serving to help the salad stay crisp and fresh.
FAQs
Can I make this salad vegan?
Yes! Swap chicken with grilled tofu or chickpeas, and skip the blue cheese or use vegan cheese instead.
Can I meal prep this salad?
Absolutely. Keep components apart and toss together just before eating.
Can I use store-bought dressing?
Yes, but none taste as fresh and lively as homemade cilantro vinaigrette.
Chipotle Chicken Salad with Cilantro Vinaigrette
Ingredients
Chipotle Chicken:
- 2 boneless skinless chicken breasts
- 1 tsp chipotle powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- Juice of ½ lemon
Salad:
- 4 cups chopped romaine lettuce
- 1 avocado sliced
- 1 cup cherry tomatoes halved
- ½ cup crumbled blue cheese
- 4 hard-boiled eggs quartered
- ½ cup grilled corn optional
- ½ cup diced cucumber
- 2 tbsp chopped green onions
Cilantro Vinaigrette:
- ½ cup fresh cilantro leaves
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 1 tsp honey
- 1 garlic clove
- Salt and pepper to taste
Instructions
- Mix chipotle powder, smoked paprika, garlic powder, salt, pepper, olive oil, and lemon juice. Coat chicken breasts and marinate 15 minutes.
- Grill chicken 5-6 minutes per side until cooked through. Rest and slice.
- Combine salad ingredients in a large bowl.
- Blend vinaigrette ingredients until smooth.
- Toss salad with vinaigrette and top with sliced chicken. Serve immediately.
Notes
- Adjust spice level by increasing or decreasing chipotle powder.
- Prepare vinaigrette a day ahead for deeper flavor.
- Add toasted nuts for extra texture if desired.
