Description
This flavorful Chipotle Chicken Cobb Salad combines tender marinated chicken breasts with a smoky chipotle dressing, fresh vegetables, and creamy Monterey Jack cheese for a hearty and delicious meal that’s perfect for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 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
Dressing
- 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
Salad Ingredients
- 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)
Instructions
- Combine chicken marinade: In a medium bowl, mix chipotle peppers, minced garlic, 3 tablespoons olive oil, ground coriander, ground cumin, and kosher salt until well combined.
- Marinate chicken: Add cubed chicken breasts to the marinade bowl, toss to coat evenly. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 hours for deeper flavor.
- Cook chicken: Heat a large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Once hot, add the marinated chicken. Cook, stirring occasionally, until chicken is browned and fully cooked, reaching an internal temperature of 165°F, about 10–12 minutes. Remove chicken from skillet and let rest.
- Make the dressing: While the chicken cooks, whisk together mayonnaise, sour cream, whole milk, lime juice, garlic powder, onion powder, chipotle powder, and kosher salt in a medium bowl until smooth.
- Assemble the salad: On a large serving platter or bowl, lay down the spring mix greens. Arrange diced avocado, halved cherry tomatoes, sweet corn, finely diced red onion, sliced hard-boiled eggs, sliced cucumbers, and shredded Monterey Jack cheese over the greens evenly.
- Top salad with chicken: Place the cooked chipotle chicken pieces on top of the assembled salad.
- Add dressing: Drizzle the chipotle dressing evenly over the salad or serve it on the side for dipping as preferred.
Notes
- For a spicier flavor, increase the amount of chipotle peppers in the marinade or add extra chipotle powder to the dressing.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Hard-boil the eggs a day in advance for convenience.
- Use fresh lime juice for best dressing flavor.
- This salad is best served immediately after assembling to keep greens fresh.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mexican-American
Keywords: Chipotle Chicken Salad, Cobb Salad, Mexican Salad, Healthy Chicken Salad, Spicy Chicken Salad
