Summer Chicken Cobb Salad with Charred Corn and Peaches
This Summer Chicken Cobb Salad with fresh peaches, grilled corn, blueberries, avocados, and the most delicious herb vinaigrette is the epitome of a good salad! Marinate the chicken breast with smoky chipotle chili then cook it in a skillet or grill it outside! Toss it all with that herby fresh vinaigrette and watch how quickly this becomes a summer staple!
Ingredients
Chicken:
- 1 pound chicken breasts or thighs
- 1 tablespoon avocado oil
- 1 teaspoon chipotle chili pepper powder see notes
- 1 teaspoon garlic powder AND kosher salt
- ½ teaspoon ground cumin
Salad:
- 1 5-ounce box mixed greens
- 2 ears corn
- 1 large avocado diced
- ½ cup blueberries
- 2 ripe peaches diced
- Prepared fresh herb vinaigrette
Instructions
- CHICKEN: Add the seasonings and the oil to a bowl and create a wet rub. Brush or rub this all over the chicken breasts; let sit for at least 20-60 minutes. Heat an indoor or outdoor grill to 425ºF. Grill the chicken for 10-12 minutes or until cooked to 160ºF, flipping around the halfway mark. Remove chicken to a plate, let cool for a few minutes before slicing.
- CORN: While the chicken is resting, grill the corn to your liking. I find it takes longer on an outdoor grill and is much quicker to char on an open flame over the stove. Remove and slice corn kernels off the cobb.
- SERVE IT UP: Add the mixed green to a salad bowl. Top with shaved corn, avocado, blueberries, peaches, and grilled chicken. Drizzle with a few tablespoons of prepared vinaigrette. Toss to combine, taste and adjust iwth more dressing as desired.
Notes
If you don’t typically keep ground chipotle chili pepper on hand, you can swap it for ¾ teaspoon smoked paprika and ¼ teaspoon cayenne.
