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Summer Chipotle Chicken Cobb Salad

Abby Reisner
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

4

strips Applewood-smoked bacon, cooked and crumbled

4

Chicken thighs, boneless skinless

1

Avocados, ripe pitted

2

ears Corn, on the cob

2

Garlic cloves

1 tsp

Garlic powder

1

Lemon, Juice of

3 cups

Market greens

1/2 tsp

Oregano, dried

1

Shallot

8

Strawberries

2

Chipotle chiles in adobo

1

Lemon-champagne vinaigrette

2

Black pepper, Freshly cracked

1/2 tsp

Black pepper, freshly cracked

2

Kosher salt

1 tbsp

Champagne vinegar

1/3 cup

Olive oil

1 tbsp

Vegetable oil

1 tsp

Cumin, ground