Name: Summer Chipotle Chicken Cobb Salad
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: Chipotle Chicken:1.5 lbs chicken breasts or thighs2 chipotle peppers in adobo, minced1 tsp garlic powder1 tsp cumin1/2 tsp dried oregano1/2 tsp salt1/2 tsp black pepper2 tbsp vegetable oil; Salad Base:6 cups greens (spring mix or spinach)4 slices beef or turkey bacon, cooked and crumbled1 cup strawberries, sliced1 cup corn kernels (fresh or frozen)1 avocado, sliced; Cilantro Vinaigrette:1/2 cup fresh cilantro1/4 cup olive oil2 tbsp lime juice1 tbsp honey1 garlic cloveSalt & pepper to taste

There’s something magical about summer salads—they’re fresh, vibrant, and full of life, just like the season itself. And this Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette? It’s everything you want in a warm-weather meal, It’s got smoky, spicy chipotle-marinated chicken, crispy beef or turkey bacon, sweet bursts of strawberries, creamy avocado, juicy corn, and a drizzle of the most refreshing cilantro vinaigrette to tie it all together. It’s hearty enough to be a full meal, yet light and refreshing for those hot summer days.

This Summer Chipotle Chicken Cobb Salad was born out of one of those fridge clean-out sessions. You know the kind—where you grab a few lonely strawberries, a couple of leftover chicken thighs, half an avocado, and a handful of greens and think, “Can I make something delicious out of this?” The answer turned out to be a resounding yes. One bite and I was hooked: the smoky depth of the chipotle, the sweetness of the fruit, and the zingy vinaigrette—it’s the kind of salad that keeps you coming back for more.

What makes this Cobb salad stand out is its bold contrast of textures and flavors. We’re not talking about a sad pile of greens here. This salad layers together crisp, juicy, tender, creamy, and crunchy all in one satisfying forkful. And let’s be honest, grilled chipotle chicken is just begging to be the star of any dish.

Whether you’re prepping a quick weeknight dinner, hosting a sunny backyard lunch, or just looking for a satisfying way to enjoy your summer produce, this salad is going to be your new go-to. It’s easy to make, customizable, and absolutely bursting with flavor. Let’s dive in and make this one a summer staple.

Why You’ll Love This Recipe

This Summer Chipotle Chicken Cobb Salad isn’t just another healthy meal—it’s a full-on experience. Here’s why it deserves a spot in your summer rotation:

Flavor Explosion: From smoky chipotle chicken to sweet strawberries and tangy vinaigrette, every bite hits a new note.
Simple Ingredients: You’ll find most of these in your kitchen already, especially during the summer. Fresh, everyday ingredients make this recipe approachable and easy to prepare.
Meal-Worthy Salad: Thanks to the protein-packed chicken, hearty avocado, and crispy bacon, it’s filling enough to stand on its own.
Perfect for Sharing: Serve it at a picnic, potluck, or dinner party. It looks beautiful on a platter and pleases just about everyone.
Customizable: Not into strawberries? Swap them for blueberries or peaches. Want a vegetarian version? Skip the chicken and load up on grilled veggies.
Great for Meal Prep: The components hold up well in the fridge, making this a fantastic make-ahead option.

This salad truly brings summer to your plate with a perfect balance of smoky, sweet, and tangy notes. Plus, the texture play—crunchy greens, tender chicken, juicy fruit, and creamy avocado—makes it irresistible.

Health Benefits

Not only is this Summer Chipotle Chicken Cobb Salad bursting with flavor, but it’s also loaded with nutrients that’ll make your body just as happy as your tastebuds.

First off, the grilled chicken brings lean protein to the table, helping to keep you full and fuel your muscles. Using chicken thighs or breasts gives you the flexibility to choose based on your preferred fat content.

Next, avocado offers heart-healthy monounsaturated fats, potassium, and fiber. It adds richness without the need for heavy dressings or dairy.

Strawberries and corn add a natural sweetness while packing in antioxidants, vitamin C, and fiber. Plus, they’re in peak season during the summer, which means maximum flavor and nutrition.

The greens—whether you choose spring mix, spinach, or a combination—are rich in vitamins A, C, and K, not to mention folate and iron.

Lastly, the cilantro vinaigrette is not only full of zippy flavor, but it’s made with wholesome ingredients like olive oil, fresh herbs, and lime juice, skipping the processed sugars and preservatives often found in store-bought dressings.

Together, this salad is a wholesome, nourishing, and deeply satisfying meal that fits beautifully into a balanced lifestyle.

Preparation Time, Servings, and Nutritional Information

Total Time: 1 hour 10 minutes (including marination time)
Servings: 4 to 6 people
Calories per serving: 430
Protein: 32g
Carbohydrates: 18g
Fat: 28g
Fiber: 6g
Sugar: 7g

Ingredients List

Here’s everything you’ll need to make this Summer Chipotle Chicken Cobb Salad a reality:

The Chipotle Chicken:

1.5 pounds chicken breasts or boneless thighs
2 chipotle peppers in adobo sauce, minced
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil (or olive oil)

The Salad Base:

6 cups spring mix or spinach
4 slices beef or turkey bacon
1 cup fresh strawberries, sliced
1 cup corn kernels (fresh or frozen, cooked)
1 avocado, sliced or diced

The Cilantro Vinaigrette:

1/2 cup fresh cilantro, packed
1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon honey
1 small garlic clove
Salt and pepper, to taste

Step-By-Step Cooking Instructions

1. Marinate the Chicken
In a bowl, combine the chipotle peppers, garlic powder, cumin, oregano, salt, pepper, and oil. Mix well. Add the chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours if you’ve got time.

2. Prepare the Salad Ingredients
While the chicken marinates, get the rest of the salad ready.

Cook the beef or turkey bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
Slice the strawberries thinly.
If using fresh corn, remove the kernels from the cob and cook them in a skillet until lightly charred. If using frozen, thaw and warm them.
Slice the avocado just before serving to keep it fresh.

3. Make the Cilantro Vinaigrette
In a blender or food processor, combine cilantro, olive oil, lime juice, honey, garlic, and a pinch of salt and pepper. Blend until smooth. Taste and adjust seasoning as needed. If you like a thinner dressing, add a splash of water.

4. Grill the Chicken
Preheat a grill or grill pan to medium-high. Grill the marinated chicken for about 5–6 minutes per side, or until fully cooked and charred on the outside. Let rest for 5 minutes, then slice into strips.

5. Assemble the Salad
On a large platter or in individual bowls, layer the greens, bacon, strawberries, corn, avocado, and sliced chicken. Drizzle generously with the cilantro vinaigrette. Give it a light toss or serve as-is for a stunning presentation.

How to Serve

This salad is gorgeous and satisfying all on its own, but here are a few fun ways to serve it:

Present it on a big platter family-style so guests can help themselves.
Serve in individual bowls for a meal-prepped lunch option.
Pair it with warm flatbread or grilled naan to round it out.

Pairing Suggestions

To complement the bold, smoky, and sweet flavors in the salad, try pairing it with:

Side Dishes: Grilled vegetables like zucchini or bell peppers, a chilled cucumber yogurt salad, or crispy roasted chickpeas.
Beverages: Sparkling water with lime, iced green tea, or a non-alcoholic ginger lime spritzer.
For Kids: Serve the chicken and veggies deconstructed with a bit of vinaigrette on the side for dipping. Add soft pita or buttered rice for a comforting touch.

Storage, Freezing & Reheating Instructions

Storing Leftovers: Store leftover salad components separately in airtight containers. The chicken, bacon, and vinaigrette can be refrigerated for up to 3 days. Avoid storing dressed salad greens as they wilt quickly.

Freezing Chicken: Cooked chipotle chicken can be frozen. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Instructions: Reheat the chicken in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep it tender.

Common Mistakes to Avoid

Skipping the marination: Don’t rush this step—it’s what infuses the chicken with bold flavor.
Overcooking the chicken: Keep an eye on your grill. Overcooked chicken becomes dry and tough.
Soggy salad: Assemble just before serving and keep wet ingredients like avocado and dressing separate until the last minute.
Using watery dressing: Blend your vinaigrette well and add only a bit of water if it’s too thick.
Under-seasoning: Be sure to season each component lightly. A pinch of salt can really bring everything together.

Pro Tips

Char your corn: A quick sauté in a hot skillet brings out its natural sweetness and adds a little smokiness.
Use fresh lime juice: It makes a big difference in the vinaigrette’s flavor.
Massage your greens: A quick toss and rub with a drop of olive oil can help soften tougher greens like kale.
Let the chicken rest: This allows the juices to redistribute and keeps every bite tender.
Make extra vinaigrette: It stores well in the fridge and is delicious on tacos, bowls, or roasted veggies.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of breasts?
Absolutely. Thighs tend to be juicier and more flavorful, especially with a bold marinade like this.

Can I make this salad ahead of time?
Yes, but keep the components separate. Store the chicken, veggies, and dressing individually and assemble just before serving.

Can I substitute the strawberries?
Yes, blueberries, peaches, or even mango would work beautifully here.

How spicy is the chipotle chicken?
It has a smoky medium heat. You can reduce the number of chipotle peppers if you prefer a milder flavor.

Can I make it dairy-free or gluten-free?
This recipe is naturally dairy-free and gluten-free if you use a gluten-free bacon option and check your dressing ingredients.

What if I don’t have a grill?
No problem! You can use a grill pan or bake the chicken at 400°F for 20–25 minutes.

How long does the vinaigrette last in the fridge?
Up to 5 days. Store in a sealed jar and shake well before using.

Can I use store-bought dressing instead?
Yes, but homemade vinaigrette gives the salad its unique flavor. Try to use a cilantro-lime or herb vinaigrette for the closest match.

Is there a vegetarian version?
Swap the chicken for grilled tofu or chickpeas. You can also add extra avocado and corn for a more filling version.

What type of greens work best?
Spring mix, baby spinach, arugula, or a blend of greens all work well. Choose what’s fresh and in season.

Conclusion & Call to Action

There you have it—a salad that’s anything but boring. This Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette hits every note: smoky, sweet, fresh, and satisfying. It’s a full meal in a bowl, bursting with color and flavor that screams summer.

Whether you’re hosting friends, meal prepping for the week, or just treating yourself to something delicious and nourishing, this salad is here to impress. I hope it finds a spot in your regular recipe rotation just like it has in mine.

If you give this recipe a try, I’d love to hear how it turns out! Leave a comment below with your thoughts or share your creation on social media and tag me. There’s nothing better than seeing your beautiful dishes come to life.