If there’s an avocado involved, chances are I’m eating it. No – not because I’m a millennial. Leave your hacky assumptions at the door.
It’s because avocado is glorified butter. I don’t care what generation you’re from – EVERYONE loves butter.
So one more time for the people in the back: AVOCADO IS BUTTER. And this is a butter salad.
Plus, it has strawberries, corn and chipotle chicken. So the lettuce is more of a performative act, a nod to the fact that you can eat healthy(ish) between platters of ribs and cast iron pizzas.
It’s an all-around perfect summer salad. It will invite you out on its boat, know the best patios in town, host the best house parties, and also have top-notch recommendations for when you have guests in town. We should all be so lucky to have a friend summer salad like this.
The recipe is from What’s Gaby Cooking, adapted by Pinch of Yum (subbing in her cilantro vinaigrette), then made by me. Layers, people.
Chipotle Chicken Cobb Salad with Cilantro Vinaigrette
From What’s Gaby Cooking, adapted by Pinch of Yum
Ingredients
Chipotle Chicken
1 tbsp. vegetable oil
2 chipotle chiles in adobo, finely chopped
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. black pepper
1/2 tsp. salt
3-4 chicken breasts or thighs
Salad
3-4 cups greens
4 strips bacon, cooked and crumbled
8-10 strawberries, quartered
2 ears corn on the cob, kernels removed
1-2 ripe avocados, sliced
salt and pepper
green onions, for serving
Cilantro Vinaigrette
1 bunch fresh cilantro (2 cups packed)
1/2 cup olive oil
2 tbsp. white vinegar
1 clove garlic
½ tsp. kosher salt
1/2 tsp. red pepper flakes
1/4 to 1/2 cup water, if needed
Instructions
For 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. Let sit refrigerated for 15-20 minutes. Grill at 400 for 5-6 minutes per side. (Or see notes if grilling is not an option.)
For the salad: Mix the greens, strawberries, bacon, corn, avocado, and chicken. Season with salt and pepper as needed.
For the vinaigrette: Blend all ingredients until smooth. Add water if needed.
Test Kitchen Notes
No, according to Bon Appétit, you don't need to marinate meat for hours at a time.
I don’t have a grill (womp womp), so I baked the chicken at 450° F for 15-18 minutes, until juices ran clear. If you’re feeling extra, pop the cooked chicken breasts in the broiler for 3 minutes or so. It’s no replacement for grilling, but it’s not bad either.
The original cilantro vinaigrette recipe calls for 1 tsp. salt, so I adjusted to ½ tsp. I thought the original was too salty – this coming from the girl who eats flakes of salt while cooking. (I know, not great.)
This salad is probably missing cheese or sliced almonds, but it was honestly perfect as-is. Anything else you want to add, I’d consider a bonus.