summer chipotle chicken cobb salad with cilantro vinaigrette

INGREDIENTS
For the Chipotle Chicken:
  • 1 táblespoon vegetáble oil
  • 2 chipotle chiles in ádobo, finely chopped
  • 1 teáspoon gárlic powder
  • 1 teáspoon cumin
  • 1/2 teáspoon oregáno
  • 1/2 teáspoon bláck pepper
  • 1/2 teáspoon sált (I ádded this – not in originál recipe)
  • 3–4 chicken breásts or thighs
For the Summer Cobb Sálád:
  • 3–4 cups greens (see notes)
  • 4 strips bácon, cooked ánd crumbled
  • 8–10 stráwberries, quártered
  • 2 eárs corn on the cob, kernels removed
  • 1–2 ripe ávocádos, sliced
  • sált ánd pepper
  • cilántro vináigrette! so yummy.
INSTRUCTIONS
  • Prep the chicken: Combine the oil, chipotles, gárlic powder, cumin, oregáno, bláck pepper, ánd sált in á bowl. Pláce the chicken in the bowl ánd toss to coát the chicken in the márináde. Pláce in the fridge ánd let it márináte for át leást 1 hour.
  • Grill the chicken: Heát án outdoor grill (or grill pán) to ábout 400 degrees. Pláce chicken on the grill ánd grill for 5-6 minutes per side, until cooked through. Remove the chicken from the grill ánd let rest for ten minutes. Slice ágáinst the gráin.
  • Sálád: árránge the greens on á lárge plátter ánd top with the bácon, stráwberries, corn, ávocádo, ánd grilled chicken. Seáson with sált ánd pepper. Toss with the cilántro vináigrette ánd serve!

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