This juicy salad tastes like summer! With Chipotle chicken, sweet corn, avocado, cilantro dressing, bacon nuggets and fresh strawberries for a touch of sweetness.

How to make our Chipotle Cobb Salad:

This dream team of ingredients, better known as the summer Chipotle Chicken Cobb Salad, comes to mind today in the What’s Gaby Cooking cookbook.

Remember when I pulled out these best Tinga Chicken Tacos ever and told you about my friend Melissa’s awesome book and then talked about how I almost never advertise books? But then I turned around and told you how great it was too? LOL for me. It’s just silly luck that the two of them came out when they did.

We don’t get paid for cookbook promotions – I’m just happy to show you the ones we love and give you an overview of their best recipes.

And this one is the one I like. And this could be one of her best recipes. Add to this the coriander dressing, which I could no longer use for this salad. I know Gaby says to use the champagne vinaigrette with this salad, but GABY, come on, you can’t bore us like that. A good sip of this cilantro vinaigrette and you’re done. Say goodbye. This is your life now.

Okay, The Ingredients For The Salad. As mentioned earlier, there’s a lot of fresh summer goodness going on here, and it looks like this:

The most “involved” part of the recipe (if you can even call it that) is to simply dip your chicken in spices and a few Chipotle peppers and let it marinate for a while before grilling.

It’s worth it, guys! So it’s worth it.

Probably also more normal to take a picture of the grilled chicken than the raw pickled stuff, but who said anything normal.


Björk and I ate this salad on the deck on a random Tuesday night and we both loved every juicy and succulent bite.

It’s a little spicy, a lot of crunch, and those bites of sweetness in between are so rewarding.


Thank you, Summer Chipotle Chicken Cobb Salad, for making all our dreams come true.


Prepare the chicken: Mix the oil, Chipotle, garlic powder, cumin, oregano, black pepper and salt in a bowl. Place the chicken in the bowl and toss to coat with the Marinade. Place in the refrigerator and leave to marinate while you prepare your other ingredients.

Prepare the salad: Prepare all the ingredients for the salad (boil the bacon, slice the strawberries, cut the ears of corn, etc.).).

Grill the chicken: Heat an outdoor grill (or a broiler pan) to about 400 degrees. Place the chicken on the grill and grill on each side for 5 to 6 minutes, until cooked through. Remove the chicken from the grill and let it rest for ten minutes. Slice against the current.

Salad: Arrange the vegetables on a large platter and garnish with bacon, strawberries, corn, avocado and grilled chicken. Season with salt and pepper. Mix with the coriander vinaigrette and serve!

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