Chicken Fajita Cobb Salad

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Main Course Salads are EVERYTHING. They're my favorite things in the whole wide world and this Chicken Fajita Cobb Salad is about to be your weeknight fav. Please bring on all the avocado!!

Why I Love This Recipe

Imagine everything you normally wrap up in a warm tortilla but on top of a bed of greens so you're getting all your favorite flavors but a few less calories when it comes to this Chicken Fajita Cobb. I'm 100% on board. Especially because after this past weekend, I need a minute to let my body reset! Did I eat 3 dozen of my Dad's Kitchen Sink Cookies in 4 days.... I sure did.

So if you're wanting a little bit of a reset... let's do it together. Just whip up some sautéed peppers - grill some chicken that's been marinated in one of my favorite marinades - and add all the goodies on top! Corn, avocado, feta or cotija cheese, tomatoes, easy peasy! Serve it up as a main course and dinner is ready! If you plan to save some for leftovers, remove a portion before dressing it so it doesn't get soggy, and save it for the following day!

Ingredients & Substitutions

  • Boneless Skinless Chicken Thighs – Feel free to substitute for chicken breasts.
  • Vegetable Oil
  • Chipotle Peppers in Adobo
  • Garlic Powder
  • Ground Cumin
  • Dried Oregano
  • Kosher Salt
  • Black Pepper
  • Market Greens
  • Corn on the Cob
  • Cherry Tomatoes
  • Bell Peppers
  • Avocados
  • Feta
  • Lemon
  • Garlic
  • Shallot
  • Red Wine Vinegar
  • Olive Oil

How to Make Chicken Fajita Cobb Salad

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.

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.

On a large platter arrange the greens with all the toppings on top.

Whisk the ingredients for the vinaigrette together. Toss the salad with the vinaigrette and serve.

Tips & Tricks

The marinade for this chicken is truly out of this world. If you're taking the time to prep it, make a double batch and use it on steak, shrimp, salmon or any other protein of your choice. It has a subtle kick but it's not overpowering and it's truly a game changer when it comes to a quick marinade / protein dinner option.

Similar Recipes

Stuck in a dinner rut? Looking for new delicious dinner ideas?  Check out my roundup of 50+ easy dinner ideas here.

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Chicken Fajita Cobb from www.whatsgabycooking.com (@whatsgabycookin)

Chicken Fajita Cobb Salad

Author: Gaby Dalkin
4.8 from 18 votes
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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine Mexican, Tex Mex, Southwestern
Servings 4 people

Ingredients
  

For the Chicken

  • 1 tablespoon vegetable oil
  • 2 chipotle peppers in adobo finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 boneless skinless chicken thighs (or 3 boneless, skinless chicken breasts)

For the Salad

  • 3-4 cups market greens
  • 2 corn on the cob kernels removed
  • 1 cup cherry tomatoes halved
  • 1 cup sautéed bell peppers
  • 1-2 avocados sliced
  • ½ cup feta
  • Kosher salt and freshly cracked black pepper to taste

For the Vinaigrette

  • 1 lemon juiced
  • 2 cloves garlic minced
  • 1 shallot finely chopped
  • 2 teaspoons red wine vinegar
  • cup olive oil
  • kosher salt to taste

Instructions
 

  • 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.
  • 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.
  • On a large platter arrange the greens with all the toppings on top.
  • Whisk the ingredients for the vinaigrette together. Toss the salad with the vinaigrette and serve.

Notes

alternatively - you could use lime in place of lemon in the dressing if you'd like to go that route. It's equally as delicious.

Nutrition Information

Calories: 539kcal | Carbohydrates: 25g | Protein: 29g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.04g | Cholesterol: 124mg | Sodium: 942mg | Potassium: 955mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1972IU | Vitamin C: 87mg | Calcium: 143mg | Iron: 3mg
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18 Comments

  1. 5 stars
    WOW! This recipe got rave reviews from the family. Super easy to make a big batch of (or scale down), and I was able to prep almost everything in advance. This will be on repeat!

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