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.
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
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 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
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.