Chicken Fajita Cobb Salad
Imagine your fav chicken fajitas from your local Mexican restaurant but served over a bed of greens with one of the famous WGC dressings! You'll love it.
Ingredients
- 1 tablespoonvegetable oil
- 2chipotle peppers in adobo (finely chopped
- 1 teaspoongarlic powder
- 1 teaspoonground cumin
- ½ teaspoondried oregano
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 4boneless skinless chicken thighs (or 3 boneless, skinless chicken breasts
- 3 cupsmarket greens
- 2corn on the cob (kernels removed
- 1 cupcherry tomatoes (halved
- 1 cupsautéed bell peppers
- 1avocados (sliced
- ½ cupfeta
- kosher salt and freshly cracked black pepper to taste
- 1lemon (juiced
- 2 clovesgarlic (minced
- 1shallot (finely chopped
- 2 teaspoonsred wine vinegar
- ⅓ cupolive oil
- kosher salt to taste
Directions
- 1
Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, salt and black pepper in a small bowl and stir to combine. Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
- 2
Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Slice the chicken against the grain and use as needed.
- 3
On a large platter arrange the greens with all the toppings on top.
- 4
Whisk the ingredients for the vinaigrette together. Toss the salad with the vinaigrette and serve.