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. I love a California Cobb salad, but this one is my new favorite. Please bring on all the avocado!!

An oval platter containing chicken fajita cobb salad, with a spoon on the side, along with a small bowl of vinaigrette.


 

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

Mise-en-place of all the ingredients to make chicken fajita cobb salad.
Substitutions:

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

Ingredients:
  • 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

*For a full list of ingredients and instructions please see recipe card below.

How to Make Chicken Fajita Cobb Salad

A small glass mixing bowl with all the seasonings, oil and chopped chipotle peppers to make marinade for chicken.

Step 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.

A zip top bag with chicken thighs and marinade mix.

Step 2: 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.

A white rectangular ceramic dish with grilled chicken and tongs.

Step 3: 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.

A white rectangular ceramic dish with grilled chicken sliced into strips.

Step 4: Remove the chicken from the grill and let rest for 10 minutes. Slice the chicken against the grain and use as needed.

A white low bowl with chicken fajita cobb salad, with a small glass bowl of vinaigrette with a tiny whisk.

Step 5: 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.

How to Store Chicken Fajita Cobb Salad

This is best eaten fresh. It would be best to make as much as you need and you can always store extra chicken in an airtight container in the fridge for 3-4 days. However, the salad should preferably be assembled fresh. You can also store any leftover vinaigrette in the fridge for a few days.

How to Freeze Chicken Fajita Cobb Salad

You can freeze any leftover chicken in the freezer for 3 months. As with storage, rest of the salad ingredients should be assembled fresh. Just thaw the chicken before eating and properly warm it through when its time to eat.

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.

Closeup of a Chicken Fajita cobb salad, with the shredded chicken, avocado, corn, peppers, greens and feta.

FAQs

What is a typical cobb salad?

Cobb salad usually consists of chopped greens, tomatoes, and other vegetables along with meat and boiled eggs with a vinaigrette. Its usually served as a main course.

How do I make this for weekday lunches in a big batch?

This is such a great candidate for a week lunch or dinner. Just prep a big batch of grilled chicken and vinaigrette per this recipe. Then, when its time to eat, just add your greens and veggies (you can keep corn ready in your fridge when meal prepping), add the chicken and vinaigrette for the portion you are eating.

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 20 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.
  • 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.

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
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

19 Comments

  1. 5 stars
    I saw this first thing this morning on Instagram and knew I had to have it for dinner tonight! The chicken was so flavorful! I added a hard boiled egg and some cucumber to the salad. I grilled the peppers along with the chicken like Gaby did in her reel. This recipe is a definite keeper!

  2. 5 stars
    I love that your recipes are scalable, but when I scaled it down for 2 people instead of 4, the amount of chicken was the same. Is that intentional?

    1. the scaling down function doesn't seem to be working on the website - we're trying to work thru it on development

  3. 5 stars
    Delicious! Perfect dinner salad, used chicken thighs and grilled on outdoor grill for easy clean up. Added thinly sliced onions to my pepper sauté because we love the combo. Will make again soon!

  4. 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.

  5. 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?

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

  7. 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!

4.80 from 20 votes (9 ratings without comment)

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