Chipotle Cobb Salad

Ingredients

• 1 tablespoon olive oil
• 1 lime, juiced
• 2 chipotle chiles in adobo, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon Mexican oregano
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 4 chicken breasts
• 4 cups fresh Romaine Salad, chopped
• 4 strips bacon, cooked and crumbled
• 1 cup quinoa, cooked
• 10 strawberries, quartered
• 2 ears corn on the cob, kernels removed
• 2 avocados, sliced
• 1/4 red onion, raw or pickled, sliced
• 1/2 cup Cotija cheese
• cilantro vinaigrette of your choice

Instructions

1. In a plastic food safe bag, combine oil, lime juice, chipotles, garlic powder, cumin, oregano, black pepper, and salt.
2. Place the chicken into the bag. Seal and toss to coat the chicken in the marinade. Place in the refrigerator and allow to marinate for at least 1 hour.
3. To cook, grill the chicken on high heat for 5-6 minutes per side, until cooked through.
4. Remove the chicken from the grill and allow to rest for ten minutes before slicing.
5. To serve, toss together lettuce, bacon, quinoa, strawberries, corn, avocado, red onions, Cotija cheese, and grilled chicken.
6. Toss with your favorite cilantro vinaigrette.