CHICKEN FAJITA COBB SALAD
VINAIGRETTE
1 LARGE lemon juiced
2 cloves garlic, FINELY minced
1 shallot, FINELY chopped or minced
1 1/2 tablespoons red wine vinegar
⅓ cup avocado oil
FRESH ground sea salt and rainbow pepper, to taste
pinch sugar, as needed
- Whisk ALL together and chill until needed.
CHICKEN & MARINADE
1 tablespoon avocado oil
2 chipotle peppers in adobo finely chopped or pureed
1 1/2-2 teaspoons taco seasoning
FRESH ground sea salt and rainbow pepper, to taste
4 chicken thighs or 3 chicken breasts, boneless and skinless
- Combine the vegetable oil, chopped chipotle peppers in adobo, taco seasoning, FRESH ground sea salt and black pepper in a small bowl, stirring to combine.
- Place the chicken in a large zip top plastic bag and pour in the marinade.
- After sealing, mix the chicken into the marinade well and refrigerate for at least an hour.
Remove chicken from the marinade and discard the marinade.
Grill (preferably) the chicken or pan fry until golden and cooked through.
Let chicken rest 10 minutes.
- Slice the chicken against the grain.
SALAD & ASSEMBLY
3-4 cups torn salad greens of choice
2 corn on the cob kernels removed OR 2 cans Green giant white shopper corn
1 cup cherry tomatoes halved
1 cup grilled red bell peppers
red onion slices, grilled
1-2 avocados, sliced, optional
½ cup shredded Monterey Jack cheese
FRESH ground sea salt and rainbow pepper, to taste
Cotija cheese crumbles, for garnish
Lemon or Lime wedges, for garnish
- On a large platter arrange the greens with all the toppings on top.
- Toss or drizzle the salad with the vinaigrette.
- Add garnishes and serve.