Name: Chipotle Chicken Cobb Salad Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: Mexican-American
Ingredients: 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; 3 tablespoons extra virgin olive oil (for marinade); 2 teaspoons ground coriander; 2 teaspoons cumin; 2 teaspoons kosher salt; 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; 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; 2 tablespoons extra virgin olive oil (for cooking chicken)

Ingredients

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

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

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

Step 1: In a medium bowl, mix the chipotle peppers, minced garlic, 3 tablespoons olive oil, ground coriander, cumin, and 2 teaspoons kosher salt until well combined.

Step 2: Add the cubed chicken to the marinade, toss to coat evenly, cover with plastic wrap, and refrigerate for at least 1 hour or up to 2 hours for deeper flavor.

Step 3: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken and cook, stirring occasionally, until browned and fully cooked to an internal temperature of 165°F, about 10–12 minutes. Remove chicken from the skillet and let it rest.

Step 4: While the chicken cooks, prepare the dressing by whisking together mayonnaise, sour cream, whole milk, lime juice, garlic powder, onion powder, chipotle powder, and ¼ teaspoon kosher salt in a medium bowl until smooth.

Step 5: To assemble the salad, spread the spring mix on a serving platter or in a large bowl. Arrange diced avocado, halved cherry tomatoes, corn, finely diced red onion, sliced or chopped hard-boiled eggs, sliced or diced cucumbers, and shredded Monterey Jack cheese evenly over the greens.

Step 6: Top the salad with the cooked chipotle chicken.

Step 7: Drizzle the chipotle dressing over the salad or serve it on the side.

Tips & Variations

For extra smoky flavor, add a sprinkle of smoked paprika to the chicken marinade.

Substitute Greek yogurt for sour cream in the dressing for a lighter option.

Add crispy bacon bits for additional crunch and savory flavor.

If fresh corn isn’t available, use frozen corn kernels thawed and drained.

Serve with warm tortilla chips or crusty bread to complete the meal.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness and flavor. Just adjust cooking time to ensure the meat reaches 165°F internally.

Is the chipotle dressing spicy?

The dressing has a mild to moderate heat level thanks to the chipotle powder and peppers, but you can adjust the spice by reducing or increasing the chipotle ingredients based on your preference.