Description
A refreshing and zesty Summer Chipotle Chicken Cobb Salad topped with a creamy cilantro vinaigrette, perfect for warm weather.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup halved grape tomatoes
- 1 ripe avocado, chopped
- 1 cup sweet corn (fresh or canned)
- 1 cup black beans, drained and rinsed
- 2 cups chopped romaine lettuce
- 1/2 cup crumbled goat cheese
- 1/4 cup thinly sliced green onions
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
- Place the shredded chicken in a large mixing bowl.
- Add the grape tomatoes, chopped avocado, corn, black beans, and romaine lettuce.
- Gently fold the ingredients together, being careful not to mash the avocado.
- In a separate bowl, combine the olive oil, white wine vinegar, lime juice, smoked paprika, salt, and pepper. Whisk until smooth.
- Pour the creamy cilantro dressing over the salad mixture and carefully toss until evenly coated.
- Let the salad sit for about 15 minutes at room temperature before serving.
Notes
- For a vegan twist, replace the chicken with chickpeas and the cheese with a dairy-free alternative.
- Sprinkle some crushed tortilla chips on top for an extra layer of crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 500mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg