Serving up summer in a bowl today! This is the summer chicken Cobb salad of your dreams. When I say it’s a boatload of flavor in each bite, I really do mean it. Grab a piece of protein, along with mixed greens, a wedge of avocado, a bite of ripe peaches, and a blueberry button. It’s got all the produce that summer likes to boast: juicy peaches, sweet blueberries, grilled corn, and buttery avocados. And then I went ahead and tossed with my favorite herby salad dressing and it went straight to level 100. If you’ve got fresh herbs growing in your garden, first of all, I’m jealous. And secondly, this dressing needs to be on repeat for you! It uses fresh basil, parsley, cilantro, and a few other pantry staple ingredients.
Summer chicken Cobb salad Ingredients:
Chicken: I like to use chicken breasts for this recipe, but you can certainly use chicken tenders or even boneless, skinless chicken thighs if you prefer. The only thing that you’ll change is the cooking time! Make sure to cook the chicken all the way through. I like to use a meat thermometer to make sure the chicken is done.Seasonings: It’s mostly pantry staples like garlic powder, kosher salt, and ground cumin. The only exception is some chipotle chili powder. I find this in my regular grocery store, however, you can swap it with ¾ teaspoon smoked paprika and ¼ teaspoon cayenne if you can’t find this.Oil: I use avocado oil to marinate the chicken but feel free to use whatever oil you usually cook with.Mixed Greens: Use any kind of salad greens you like. I usually have a big box of mixed greens on hand and I love that it has a little bit of everything! You can easily swap this with romaine lettuce or even iceberg.Corn: I buy fresh corn on the cobb and then just roast it over an open flame on my stove. If you’re grilling the chicken on a grill pan or outside, feel free to grill the corn as well.Avocados: I use a jumbo haas avocado that I divide into 4 servings. Feel free to omit or use more avocado as you like.Peaches: I usually buy a big box of peaches for the week and 7 out of 9 of those end up in this salad! That’s how often I’m making this salad in the summer. Just slice them up and then dice them so that everything is about the same size.Blueberries: First, give the berries a good wash. Feel free to swap this for other berries if you aren’t a fan. I love the taste of blueberries and peaches together! Plus, the colors just pop in your bowl!A batch of herb vinaigrette: The full recipe is linked here. You’ll need some fresh herbs, a bit of dried tarragon, some garlic, honey, vinegar and some olive oil.
Making the perfect summer cobb salad:
If you like this salad, you might also like:
Grilled Zucchini Salad with Corn and Sweet PeppersPickled Beet Salad with Citrus VinaigretteCharred Corn Avocado Salad with Pickled OnionsCrunchy Strawberry Salad with Fried Goat CheeseChicken BBQ Ranch Salad
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.
