Summer Chipotle Chicken Cobb Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer cobb salad with grilled chipotle chicken, bacon, avocado, strawberries, and roasted corn dressed in lemon vinaigrette. Fresh, tangy, and colorful, it makes a light but satisfying main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons vegetable oil
- 2 chipotle chiles in adobo (finely chopped)
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 4 boneless skinless chicken breasts ((I used 1 pound breast tenderloins))
- 1 lemon (juiced)
- 1 tablespoon red wine vinegar
- 2 cloves garlic (finely chopped)
- 1 shallot (finely chopped)
- 1/3 cup olive oil
- kosher salt and freshly cracked black pepper to taste
- 3 to 4 cups mixed greens
- 4 strips applewood-smoked bacon (cooked and crumbled)
- 8 to 10 strawberries (hulled and quartered)
- 2 ears corn on the cob (roasted, kernels removed in strips)
- 1 to 2 ripe avocados (pitted, peeled, and sliced)
- kosher salt and freshly cracked black pepper
At a glance
PER SERVING · TIME 27M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 12m
- Sodium
- 10223mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1081mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 10223MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.