Chicken Fajita Cobb


Total Time:

30 minutes



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

Chicken Fajita Cobb from (@whatsgabycookin)

We’ve been doing the California spin on cobbs for a minute here on What’s Gaby Cooking. I just love a loaded salad! (but I don’t love a hard boiled egg – hence why we always put a spin on the traditional cobb!)

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.

Chicken Fajita Cobb from (@whatsgabycookin)

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!

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

Chicken Fajita Cobb from (@whatsgabycookin)

Chicken Fajita Cobb

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.
5 from 5 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course, Salad
Cuisine Mexican, Tex Mex, Southwestern
Servings 4 people


For the Chicken

  • 1 tablespoon vegetable oil
  • 2 chipotle peppers in adobo finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 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
  • 1/3 cup olive oil
  • kosher salt to taste


  • Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, 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.


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.

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Recipe Rating


  1. Aimee

    Ah, I love salads, as in really love and could eat them every day, but lately, I’ve been in a “salad rut” and haven’t wanted them for lunch and my current choices haven’t been very good or healthy at all. I think I need to look towards “main course” salads starting with this one because my mouth is watering just looking at these pics!

  2. Monika

    We do love a fully loaded salad!! This now looks absolutely divine!

  3. Robyn Stone | Add a Pinch

    I could eat this salad all the time! It’s loaded with so many favorite ingredients….delicious!!!

  4. Marianne

    This salad was delicious and all the colors make a gorgeous presentation!

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  7. Laura Holder

    I have your cookbook and followed it exactly, I want to make for my daughter’s wedding shower. I am finding this recipe with the added feta and sautéed bell peppers which I think would help the flavor. How would you sautés the bell peppers? Serve them cold? Should the chicken be cold?

  8. Kathryn Hayes

    5 stars
    This marinade rocks. Can use for shrimp too! The whole salad is super yummy

  9. Monika

    5 stars
    I love a main course salad as well!! This one looks delicious!! Anything to keep summer going as long as possible!

  10. JKL

    5 stars
    Made this for dinner tonight. It was sooo good. There’s only two of us, so there are leftovers for tomorrow. The only thing I added were some sautéed onions because I always serve grilled or sautéed onions with fajitas. Grilled the corn until it was golden brown. Also sprinkled everything with lime juice.
    Dear Husband asked me to put this one into regular rotation.

  11. Kristin VanKleek

    5 stars
    OmG…cant wait to try!!!! And Then let ya know how great it was ad it looks !!!!