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overhead image of cobb salad topped with grilled chicken and greed goddess drizzle

Chipotle Cobb Salad with Avocado Green Goddess

Fire up the grill for a salad that doesn't disappoint! Chipotle cobb salad is my go to summer salad because its packed with so many fresh flavors and crunchy summer veggies.
Course Salads
Cuisine American
Keyword Cobb Salad, Salads with protein, summer salads
Prep Time 30 minutes
Cook Time 30 minutes
Marinate 12 hours
Total Time 13 hours
Servings 4 servings
Calories 862kcal


Chipotle Chicken Cobb

  • 1 ¼ pounds chicken breast
  • 1 cup chipotle honey lime marinade
  • 5 ounce package mixed greens
  • ½ cup cherry tomatoes cut in half
  • 2 ears corn grilled and cut from the cobb
  • 4 ounces cheddar cheese grated
  • 8 slices thick cut bacon
  • 1 avocado sliced
  • ¾ cup avocado green goddess dressing
  • 4 hard boiled eggs quartered

Avocado Green Goddess

  • ¾ cup Greek yogurt
  • 1 ripe avocado
  • 1 cup mixed herbs parsley, cilantro, tarragon, dill
  • 2 tablespoon chives
  • 1 clove garlic
  • 2 tablespoons lemon juice
  • ½ teaspoon Worcestershire sauce optional, about 2 splashes
  • ½ teaspoon salt
  • teaspoon white pepper
  • ¼ cup water

Chipotle Honey Lime Marinade

  • 6 tablespoons red wine vinegar
  • ¾ cup extra virgin olive oil
  • 2 cloves garlic
  • 2 chipotles in adobo + 1 tablespoon sauce
  • 3 tablespoons honey
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • ½ teaspoon oregano
  • ¼ teaspoon paprika
  • ¼ teaspoon cumin


Chipotle Chicken Cobb

  • Make the marinade. In a food processor or using a hand blender/emersion blender, combine the marinade ingredients. Pour about 1 cup of the marinade over the chicken. Let the chicken sit in the marinade 2 to 24 hours prior to cooking. Cooking all the ingredients except the chicken makes this super easy to put together the following day!
  • Boil the eggs. Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes for medium boil, 8 to 10 for hard boil. Drain, cool in ice water and peel. Cut each egg into quarters.
  • Make the dressing. In a food processor, pulse the herbs until finely chopped. Repeat with the garlic and chives. Add the remaining ingredients and run the food processor on high until smooth, about 30 to 60 seconds, slowly add water until desired thickness achieved.
  • Cook the chicken. Grill the chicken until cooked through and internal temperature of 165°F is reached. Depending on the thickness of the chicken breast this can be 3 to 6 minutes per side. Let the chicken rest for 4 to 5 minutes before slicing for maximum juiciness.
  • Grill the corn. While the chicken is cooking, grill the corn as well. My favorite method for this is using leftover corn on the cobb so that it's already cooked and you just need to warm it and get grill marks. If the corn is not cooked, shuck the corn and grill for 10 minutes rotating frequently. Let the corn on the cob cool enough to handle and cut the charred kernels from the cob.
  • Cook the bacon. Prepare the bacon by cooking in a skillet over medium high heat until crispy or in a 400°F preheated oven on a sheet pan for 12 to 15 minutes until crispy. Transfer the bacon to paper towels to drain off some of the grease. Chop into small pieces.
  • Assemble the salad. Toss the greens with avocado green goddess dressing. Either sprinkle the remaining ingredients - cherry tomatoes, cheddar cheese, grilled corn, hard-boiled eggs, sliced avocado, bacon pieces, sliced grilled chicken over the whole top of the salad or add in rows for visual presentation. Optional: finish with a drizzle of green goddess over the top. Enjoy!


  • All the items in this salad can be prepared in advance.  Serve the chicken hot or cold.


Calories: 862kcal | Carbohydrates: 19g | Protein: 57g | Fat: 62g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 356mg | Sodium: 1841mg | Potassium: 1267mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2718IU | Vitamin C: 45mg | Calcium: 314mg | Iron: 4mg