Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette

You know that salad you order once, then think about for days? This is that—only better, and in your kitchen. Smoky chipotle chicken meets crispy bacon, juicy corn, jammy eggs, and creamy avocado, then gets drenched in a bright cilantro vinaigrette that basically tastes like sunshine.

It’s a full meal with big flavors, big textures, and zero boring bites. Want a dinner that feels like a cheat meal but isn’t? Say hello to your new summer staple.

Why You’ll Love This Recipe

• Restaurant-level flavor at home: The chipotle-marinated chicken brings smoky heat that plays perfectly with the cool, herby dressing.
• Legit satisfying: Protein from chicken, eggs, and bacon; healthy fats from avocado; fiber from veggies—this bowl keeps you full.
• Meal-prep friendly: Cook the chicken, eggs, and bacon once, assemble on demand all week.

  Hello, efficient you.

• Customizable: Swap greens, add grains, adjust spice—make it yours without losing the vibe.
• Summer-forward flavors: Sweet corn, ripe tomatoes, crunchy cucumbers—all the seasonal produce flexing at once.

What You’ll Need (Ingredients)

• For the chipotle chicken:
  • 1.5 lb boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons honey
  • 2 cloves garlic, minced
  • 1–2 chipotle peppers in adobo, minced, plus 1 teaspoon adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
• For the cilantro vinaigrette:
  • 1 cup fresh cilantro leaves (lightly packed, tender stems okay)
  • 1/3 cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 small jalapeño, seeded (optional for extra kick)
  • 1 clove garlic
  • 1 teaspoon honey or agave
  • 1/4 teaspoon kosher salt, plus more to taste
  • 2–3 tablespoons water to thin
• For the salad:
  • 8 cups mixed greens (romaine + butter lettuce is clutch)
  • 4 slices thick-cut bacon, cooked and crumbled
  • 4 large eggs, jammy to hard-boiled, halved
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (grilled fresh or thawed frozen)
  • 1 small cucumber, diced
  • 1/4 small red onion, thinly sliced
  • 1/2 cup crumbled queso fresco or feta
  • Lime wedges, for serving

Let’s Get Cooking – Instructions

1. Marinate the chicken: In a bowl, whisk olive oil, lime juice, honey, garlic, chipotle + adobo, cumin, smoked paprika, salt, and pepper. Add chicken, toss to coat, and marinate 20–60 minutes (or up to overnight for max flavor).
2. Cook the bacon: Bake at 400°F (205°C) for 15–18 minutes on a lined sheet until crisp. Drain on paper towels and crumble.

   Easy, clean, done.

3. Boil the eggs: For jammy centers, simmer eggs 7–8 minutes; for classic Cobb-style, go 9–10. Chill in ice water, peel, and halve.
4. Grill or sear the chicken: Grill over medium-high 5–6 minutes per side (thighs may need an extra minute) until internal temp hits 165°F (74°C). Rest 5 minutes, then slice.
5. Char the corn (optional but worth it): Brush kernels with oil and grill or sear in a hot skillet until lightly charred.

   Sweet-smoky magic.

6. Blend the cilantro vinaigrette: Add cilantro, olive oil, lime juice, vinegar, jalapeño, garlic, honey, salt, and water to a blender. Blitz until silky. Adjust salt and lime to taste.

   You want bright and punchy, not shy.

7. Prep the veggies: Slice avocado, halve tomatoes, dice cucumber, and slice red onion thin. Keep everything bite-sized and crisp.
8. Assemble the Cobb: On a large platter or bowls, lay down greens. Arrange chicken, bacon, eggs, avocado, tomatoes, corn, cucumber, and red onion in classic rows.

   Sprinkle queso fresco.

9. Dress and finish: Drizzle with cilantro vinaigrette. Squeeze fresh lime over the top and season with a pinch of salt and pepper. Take a picture, then wreck it with a fork.

Keeping It Fresh

• Store components separately: Greens and wet ingredients are not friends—keep dressing, chicken, bacon, and eggs in separate containers.
• Fridge timeline: Chicken keeps 3–4 days; vinaigrette 5–6 days; cooked bacon 4–5 days.

  Slice avocado right before serving, IMO.

• Pack for lunch: Layer in a jar: dressing, hearty veg (corn, tomatoes, cucumber), protein, greens on top. Shake when ready.
• Revive wilted greens: Quick ice bath, pat dry, and they’re back. Salad CPR, essentially.

Nutritional Perks

• High-protein power: Chicken, eggs, and bacon deliver 35–45g protein per generous serving.
• Smart fats: Avocado and olive oil bring monounsaturated fats that help with satiety and flavor absorption.
• Fiber and micronutrients: Tomatoes, corn, cucumber, and greens add vitamin C, K, folate, and gut-friendly fiber.
• Balanced macros: Carbs from corn and veg, protein from the meats and eggs, fats from avocado and dressing—clean energy without the crash.

What Not to Do

• Don’t skip the rest for the chicken: Cutting too soon drains those juices.

  Let it chill for 5 minutes.

• Don’t overdress the greens: Cobb salads get heavy fast. Dress lightly and add more at the table.
• Don’t slice avocado early: It browns and gets sad. Slice last minute; toss with lime if prepping ahead.
• Don’t forget salt and acid: A final pinch of salt and squeeze of lime makes every ingredient pop.

  Bland is banned.

• Don’t drown the chipotle: Start with one pepper, then level up. Heat should complement, not dominate.

Recipe Variations

• Grain bowl twist: Add a base of quinoa, farro, or brown rice for extra carbs and texture.
• No-pork version: Swap bacon for smoked turkey bacon or crispy chickpeas tossed with paprika.
• Dairy-free: Skip the cheese and add extra avocado or toasted pepitas for crunch.
• Super-green: Use kale + romaine. Massage kale with a touch of olive oil and salt for 30 seconds so it behaves.
• Extra-creamy dressing: Blend 1/4 avocado or 2 tablespoons Greek yogurt into the vinaigrette.
• Roasted veg vibe: Sub grilled zucchini and roasted peppers for cucumber and corn when the weather cools.
• Air-fryer hack: Cook marinated chicken at 380°F (193°C) for 12–15 minutes, flipping once.

  Fast and juicy, FYI.

FAQ

How spicy is the chipotle chicken?

It’s a gentle medium when using one pepper. Add a second pepper or keep some seeds if you want more heat. You can also dial back by skipping the jalapeño in the dressing.

Can I use rotisserie chicken?

Absolutely.

Toss shredded rotisserie with 1 tablespoon adobo sauce, a squeeze of lime, and a pinch of cumin to fake the marinade flavor in 60 seconds.

What’s the best way to meal prep this?

Cook chicken, bacon, and eggs; blend the dressing; chop sturdy veg (cucumber, onion). Store separately. Assemble with fresh greens and avocado when ready to eat.

How do I make the eggs perfectly jammy?

Lower room-temp eggs into boiling water and cook 7–8 minutes.

Shock in an ice bath for 5 minutes and peel gently under running water.

Can I grill the corn on the cob?

Yes, and you should. Grill husked corn over medium-high heat, rotating until charred, about 8–10 minutes. Slice kernels off once cool.

What greens work best?

Romaine for crunch plus butter lettuce for softness is elite.

Spring mix is fine, but it wilts faster. If using kale, massage it first.

Is there a vegetarian version?

Swap chicken for grilled portobello mushrooms or tofu, skip bacon, and add crispy chickpeas. Keep the eggs or sub with extra avocado for richness.

Wrapping Up

This Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette is proof that “salad” and “boring” don’t belong in the same sentence.

It’s smoky, bright, crunchy, and wildly satisfying—like a cookout and a power lunch had a delicious baby. Prep the basics, assemble in minutes, and watch it disappear. One bite and you’ll get it: this is the summer salad flex you’ll want on repeat.