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Culinary Corner with Chef Morissa: Chipotle Chicken Cobb Salad with Cilantro Vinaigrette

INGREDIENTS

Chicken
• 1 tsp. Oil
• 2 Chipotle chiles in can, finely chopped
• 1 tsp. Garlic powder
• 1 tsp. Cumin
• ½ tsp. Oregano
• Salt and pepper to taste
• 4 Chicken thighs

Combine all ingredients in a bowl, toss chicken and coat. Marinate for at least 1 hour. Heat and grill 6 minutes per side. Remove and slice.

Salad:
• 4 cups Mixed Greens
• 4 Strips of cooked Bacon, crumbled
• 10 Strawberries, quartered
• 2 Ears corn, kernels removed, cooked
• 2 Ripe avocados, sliced

Arrange greens and top with bacon, strawberries, corn, avocado, and chicken. Toss with vinaigrette and enjoy.

Cilantro Vinaigrette:
• 2 cups Packed cilantro
• 2 tbsp. White vinegar
• ½ cup EVOO
• 2 Cloves garlic
• 1 tsp. Kosher salt
• ½ tsp. Red pepper flakes

Blend everything for 1 minute in a blender, except oil. Slowly drizzle in oil until smooth. Season to taste.

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