Bold, Bright & Built for Backyard Cookouts
Hey hey, salad lovers and flavor chasers! Chef Jamie here, and I’ve got a salad that’s about to upgrade your entire summer. Forget those boring, limp lettuce bowls—this Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette is a whole experience.
Picture this: juicy chipotle-marinated chicken hot off the grill, sweet bursts of strawberries, creamy avocado slices, crispy bacon, and golden kernels of fresh corn. Yeah, we’re not playing around. This isn’t a “side salad.” This is the main event. The star of your backyard cookout. The dish that makes people hover by the food table like it’s the VIP section.
Let’s dive in—because summer’s calling and this salad answers with flavor, freshness, and fire.
☀️ Why You’ll Love This Salad
This isn’t just about checking the boxes on a salad. It’s about bringing the heat (literally and figuratively). Here’s what makes this dish an absolute showstopper:
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Spicy, smoky chipotle chicken that grills up beautifully.
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Sweet strawberries and corn that balance the heat with brightness.
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Crunchy bacon and creamy avocado—two of the greatest ingredients of all time.
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A punchy cilantro vinaigrette that’s herby, tangy, and ridiculously good.
This salad is summer in every bite. It’s fresh, bold, satisfying, and comes together in just over an hour. And yes—it’s even better the next day.
🛒 Ingredients (Serves 4–6)
Let’s talk grocery list. These ingredients are easy to find, totally flexible, and bursting with summer vibes.
For the Chipotle Chicken
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1 tbsp vegetable oil
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2 chipotle chiles in adobo, finely chopped
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1 tsp garlic powder
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1 tsp cumin
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½ tsp oregano
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½ tsp black pepper
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½ tsp salt
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3–4 chicken breasts or thighs (your call—both work like a charm)
For the Salad
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3–4 cups mixed greens (spinach, arugula, romaine, or a blend)
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4 strips bacon, cooked and crumbled
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8–10 fresh strawberries, hulled and quartered
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Kernels from 2 ears of corn (or about 1½ cups if using frozen and thawed)
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1–2 ripe avocados, sliced
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Salt and pepper, to taste
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Cilantro vinaigrette (store-bought is fine, but homemade = chef’s kiss)
🔥 Let’s Cook!
This salad comes together in four easy parts: marinate, prep, grill, and assemble. Don’t overthink it. This is rustic, casual, real good food.
1. Marinate That Chicken
First things first—get your chicken soaking in that smoky chipotle love.
In a bowl, mix together the oil, chopped chipotle chiles, garlic powder, cumin, oregano, black pepper, and salt.
Now toss your chicken in the marinade. Make sure every piece is well coated. Cover and refrigerate for at least 30 minutes. If you’ve got time, an hour or two makes it even better.
Chef tip: If you’re using thighs, leave the skin on while grilling for extra flavor, then remove it if you want to go lighter.
2. Prep the Salad Fixings
While the chicken’s marinating, knock out the rest of your salad components. This is where the salad starts looking like a rainbow in a bowl.
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Cook the bacon until crispy, then crumble it up. Try not to snack on half of it while you work.
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Cut the corn off the cob. You can grill it for a smoky vibe or just slice it raw if it’s super fresh and sweet.
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Quarter those strawberries. Juicy, vibrant, and just a touch of sweetness.
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Slice your avocado right before serving so it stays pretty and green.
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Rinse and dry your greens—they’re the bed holding all this beauty.
3. Grill That Chicken
Heat your grill to medium-high (about 400°F). Time to turn up the flavor.
Place the marinated chicken directly on the grill grates. Cook 5–6 minutes per side, depending on thickness, until the internal temp hits 165°F. You want gorgeous grill marks and juicy, tender meat.
Let it rest for 5–10 minutes. This is non-negotiable. It helps lock in the juices.
Then slice it against the grain, and you’ve got spicy, smoky chicken that’ll make your taste buds dance.
4. Assemble the Salad Like a Boss
Grab a big platter or your favorite salad bowl. This is the moment where everything comes together.
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Lay down your greens as the base.
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Artfully arrange your strawberries, corn, avocado, and bacon around the edges like you’re making edible art.
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Fan out the sliced chipotle chicken right in the center—it’s the crown jewel.
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Drizzle generously with that zippy cilantro vinaigrette.
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Hit it all with a pinch of salt and freshly cracked black pepper.
Stand back. Admire your masterpiece. And then dig in.
🥗 Let’s Talk Cilantro Vinaigrette
You can absolutely grab a store-bought vinaigrette (look for something with lime and cilantro), but if you’ve got 5 minutes, make it fresh. Here’s a quick recipe that goes perfectly with this salad:
Homemade Cilantro Vinaigrette
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½ cup fresh cilantro (stems and all)
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¼ cup olive oil
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Juice of 1 lime
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1 tbsp honey
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1 garlic clove
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Salt & pepper, to taste
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Optional: splash of white vinegar or jalapeño for extra zing
Throw everything in a blender or food processor and blitz until smooth. Boom—instant flavor bomb.
🍴 What to Serve It With
Honestly? This salad is a full meal on its own. But if you’re feeling extra festive, here are some fun pairings:
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Grilled flatbread with sea salt and olive oil
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Chilled watermelon wedges for a refreshing side
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Sparkling limeade or a tangy margarita (yes, please)
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Cilantro-lime rice if you’re looking to bulk it up
🧊 Leftovers? Yes Please
This salad holds up surprisingly well for leftovers. Store everything separately:
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Chicken: airtight container in the fridge for up to 3 days
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Vinaigrette: sealed jar in the fridge for a week
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Greens and toppings: keep dry and chill until ready to reassemble
Pro move: Toss any leftovers into a wrap the next day. Total game changer.
💬 Final Thoughts From the Chef
If summer had a signature salad, this would be it.
The chipotle chicken brings the heat. The strawberries and corn bring the sweet. The cilantro vinaigrette ties it all together with a fresh, herby kick that’ll have you licking the plate. This salad is bold, balanced, and beautiful—and it’s got enough protein, color, and texture to make even the biggest carnivore happy.
Whether you’re feeding a crowd, packing up a picnic, or just treating yourself to something epic, this Summer Chipotle Chicken Cobb Salad is the move.
Fire up the grill, grab your favorite tongs, and get your summer salad on. You deserve a bite of this beauty.
