Summer Chipotle Chicken Cobb Salad

Servings: 6

Total time: 27 Minutes

INGREDIENTS

For chicken:
2 tablespoons extra-virgin olive oil
2 teaspoons chipotle in adobo sauce, minced
1 teaspoon garlic powder
1 teaspoon cumin
1 ½ teaspoons Diamond Crystal® Kosher Salt
½ teaspoon black pepper
2 tablespoons lime juice
3 boneless, skinless chicken breasts
For dressing:
1 ripe avocado
¼ cup Greek yogurt
¼ cup extra-virgin olive oil
¼ cup chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon adobo sauce
½ teaspoon garlic powder
½ teaspoon Diamond Crystal® Kosher Salt
For salad:
6 cups baby spinach or mixed greens
1 cup fresh strawberries, sliced
1 cup roasted corn kernels, fresh or frozen and thawed
Pickled red onion, for serving
1 avocado, diced
½ cup crumbled feta cheese

DIRECTIONS

Preheat grill or grill pan over medium-high heat.
For chicken: Combine olive oil, chipotle peppers, garlic powder, cumin, kosher salt, pepper and lime juice in a small bowl. Rub mixture onto both sides of chicken breast.
Grill chicken, turning halfway through, until an internal temperature of 165°F is reached, about 5-6 minutes per side.
Remove from heat and let rest for at least 5 minutes before slicing into ½-inch strips
For dressing: Combine avocado, Greek yogurt, olive oil, cilantro, lime juice, honey, adobo sauce, garlic powder and kosher salt in bowl of a blender or food processor. Puree until completely smooth, scraping down the sides as necessary.
For salad: Arrange spinach in a large serving bowl or platter. Top with sliced chipotle chicken, strawberries, corn, pickled red onions and avocado. Sprinkle with feta cheese.
Drizzle with avocado herb dressing and serve.