Summer Cobb Salad with Cilantro Vinaigrette

Prep Time: 15 minutes | Cook Time: 15-20 minutes | Serves 4

Ingredients

Chicken

• 1 Tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3–4 chicken breasts or thighs

Salad

• 1 head romaine lettuce, roughly chopped
• 4 strips bacon, cooked and crumbled
• 8–10 strawberries, quartered
• 1 ear cooked corn on the cob, kernels removed
• 1 avocado, sliced
• salt and pepper

Cilantro Vinaigrette

• 1 bunch fresh cilantro
• 1/2 cup olive oil
• 2 Tablespoons white vinegar
• 1 clove garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1/4 to 1/2 cup water, if needed

Instructions

1. Preheat the oven to 400°F.
2. Place the bacon pieces on a rimmed baking sheet and set in your preheating oven.
3. Bake for about 20 minutes, or until golden and crispy.
4. Use tongs to move the bacon to a paper-towel lined plate & let cool.
5. Combine oil, paprika, garlic powder, cumin, oregano, black pepper, and salt in a bowl.
6. Place the chicken in the bowl and toss to coat the chicken in the marinade.
7. Place in the fridge and let it marinate while you prep your other ingredients.
8. Cook, stirring occasionally to make sure the corn is submerged, for 3 to 5 minutes, or until the corn is tender and bright yellow. 
9. Slice strawberries, roughly chop romaine, slice avocado and set aside.
10. Add all vinaigrette ingredients to a blender and blend for about a minute until smooth.
11. Add water as needed if you need more volume in the blender to make it run smoothly. 
12. Heat an outdoor grill (or grill pan) to 400°F.
13. Place chicken and corn on the grill and grill for 10 minutes - turning halfway through. Your chicken is done when it reaches an internal temp of 165°F.
14. Remove chicken from the grill and let rest for ten minutes. Slice against the grain.
15. Remove corn from the grill and cut kernels from cob once cool enough to handle.
16. Arrange the lettuce on a large platter and top with the bacon, strawberries, corn, avocado, and grilled chicken.
17. Season with salt and pepper, toss with the cilantro vinaigrette and serve!