Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

subheading: UNITS USM:

SCALE ½x 1x 2x

subheading: For the Chipotle Chicken:

1 tablespoon vegetable oil

2 chipotle chiles in adobo, finely chopped

1 teaspoon garlic powder

1 teaspoon cumin

½ teaspoon oregano

½ teaspoon black pepper

½ teaspoon salt (I added this - not in original recipe)

3 to 4 chicken breasts or thighs

subheading: For the Summer Cobb Salad:

3 to 4 cups greens (see notes)

4 strips bacon, cooked and crumbled

8 to 10 strawberries, quartered

2 ears corn on the cob, kernels removed

1 to 2 ripe avocados, sliced

salt and pepper

cilantro vinaigrette! so yummy.

Note: Ingredients may have been altered from the original.

Directions at pinchofyum.com

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