July 2023

Chipotle Chicken Cobb Salad and Cilantro Vinaigrette with Great Frogs Summit White

Green Summer Salad complete with fresh sliced strawberries, apples, chipotle seasoned chicken, sweet corn, avocado, bacon crumbles and topped with yummy cilantro vinaigrette. Fresh and lively with a little kick from the chicken and sweetness from the fruit. Cilantro vinaigrette that is so lovely you will want more. This meal is completed with crisp Great Frogs Summit White.

Enjoy


What You’ll Need

For the Chipotle Chicken:

  • 1 tablespoon vegetable oil

  • 2 chipotle chiles in adobo, finely chopped

  • 1 teaspoon garlic powder

  • 1 teaspoon cumin

  • 1/2 teaspoon oregano

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon salt (I added this – not in original recipe)

  • 3–4 chicken breasts or thighs

For the Summer Cobb Salad:

  • 3–4 cups greens (see notes)

  • 4 strips bacon, cooked and crumbled

  • 8–10 strawberries, quartered

  • 1/2 chopped honey crisp apple

  • 2 ears corn on the cob, kernels removed (for use thawed Frozen sweet corn)

  • 1–2 ripe avocados, sliced

  • salt and pepper

  • cilantro vinaigrette! so yummy.

Method

Prep the chicken: Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Place the chicken in the bowl and toss to coat the chicken in the marinade. Place in the fridge and let it marinate while you prep your other ingredients.

  1. Prep salad: Prep all your salad ingredients (cook the bacon, slice the strawberries, cut the corn off the cob, etc.).

  2. Grill the chicken: Heat an outdoor grill (or grill pan) to about 400 degrees. Place chicken on the grill and grill for 5-6 minutes per side, until cooked through. Remove the chicken from the grill and let rest for ten minutes. Slice against the grain.

  3. Salad: Arrange the greens on a large platter and top with the bacon, strawberries, corn, avocado, and grilled chicken. Season with salt and pepper. Toss with the cilantro vinaigrette and serve

Cilantro Vinaigrette

What You’ll need

  • 1/2 cup olive oil

  • 2 tablespoons white vinegar

  • 1 clove garlic

  • 1 teaspoon kosher salt

  • 1/2 teaspoon red pepper flakes

  • 1/4 to 1/2 cup water, if needed

  • 1 huge bunch of fresh cilantro (2 cups packed)

Method

  1. Blend everything up for about a minute until smooth. Add the water if you need more volume in the blender to make it run smoothly. Season to taste!

  2. To make Steven more creamy, try adding 1/2-1 whole ripe avocado

Notes: Credits, “What’s Gaby Cooking cookbook” and “Pinch of Yum”

Michelle AhlersComment