Summer Chicken Cobb Salad with Charred Corn and Peaches
This Summer Chicken Cobb Salad with fresh peaches, grilled corn, blueberries, avocados, and the most delicious herb vinaigrette is the epitome of a good salad! Marinate the chicken breast with smoky chipotle chili then cook it in a skillet or grill it outside! Toss it all with that herby fresh vinaigrette and watch how quickly this becomes a summer staple!
Serving up summer in a bowl today!
This is the summer chicken Cobb salad of your dreams. When I say it’s a boatload of flavor in each bite, I really do mean it. Grab a piece of protein, along with mixed greens, a wedge of avocado, a bite of ripe peaches, and a blueberry button. It’s got all the produce that summer likes to boast: juicy peaches, sweet blueberries, grilled corn, and buttery avocados.
And then I went ahead and tossed with my favorite herby salad dressing and it went straight to level 100. If you’ve got fresh herbs growing in your garden, first of all, I’m jealous. And secondly, this dressing needs to be on repeat for you! It uses fresh basil, parsley, cilantro, and a few other pantry staple ingredients.
Summer chicken Cobb salad Ingredients:
- Chicken: I like to use chicken breasts for this recipe, but you can certainly use chicken tenders or even boneless, skinless chicken thighs if you prefer. The only thing that you’ll change is the cooking time! Make sure to cook the chicken all the way through. I like to use a meat thermometer to make sure the chicken is done.
- Seasonings: It’s mostly pantry staples like garlic powder, kosher salt, and ground cumin. The only exception is some chipotle chili powder. I find this in my regular grocery store, however, you can swap it with ¾ teaspoon smoked paprika and ¼ teaspoon cayenne if you can’t find this.
- Oil: I use avocado oil to marinate the chicken but feel free to use whatever oil you usually cook with.
- Mixed Greens: Use any kind of salad greens you like. I usually have a big box of mixed greens on hand and I love that it has a little bit of everything! You can easily swap this with romaine lettuce or even iceberg.
- Corn: I buy fresh corn on the cobb and then just roast it over an open flame on my stove. If you’re grilling the chicken on a grill pan or outside, feel free to grill the corn as well.
- Avocados: I use a jumbo haas avocado that I divide into 4 servings. Feel free to omit or use more avocado as you like.
- Peaches: I usually buy a big box of peaches for the week and 7 out of 9 of those end up in this salad! That’s how often I’m making this salad in the summer. Just slice them up and then dice them so that everything is about the same size.
- Blueberries: First, give the berries a good wash. Feel free to swap this for other berries if you aren’t a fan. I love the taste of blueberries and peaches together! Plus, the colors just pop in your bowl!
- A batch of herb vinaigrette: The full recipe is linked here. You’ll need some fresh herbs, a bit of dried tarragon, some garlic, honey, vinegar and some olive oil.
Making the perfect summer cobb salad:
- Marinate the chicken: I love this marinade because there’s no chopping involved. It’s as simple as combining the wet rub in a bowl and marinating the chicken in it until you lose patience. Then just head and indoor grill pan or an outdoor grill and grill the chicken until it Cookes through.
- Grill that corn. You can toss the corn right onto the grill if you’re don this inside. I usually cook the chicken on an indoor grill pan and then just pop the corn over an open flame and let it char up. Be sure to flip as needed so that it chars evenly on all sides. You can also use frozen charred corn that’s defrosted or a can that’s been drained. I like the sweetness and texture of freshly grilled corn!
- Toss it and serve. When the chicken is done, slice it against the grain and remove the corn from the cobb. If you use do this on a cutting board, make sure to place a wet paper towel under the cutting board to keep it from sliding around. Add the mixed greens to a large bowl, top with shaved corn, avocados, blueberries, peaches, and the grilled chicken. Drizzle with a few tablespoons of prepared vinaigrette and toss. Taste and adjust with more vinaigrette as needed and serve up summer in a bowl!
FAQs about this salad
I know, you don’t see the traditional boiled eggs, the bacon, gorgonzola, and the cherry tomatoes that you do in most cobb salad recipes. Feel free to jazz up your bowl however you prefer. For me, the salad is perfect without all of that!
If you like this salad, you might also like:
- Grilled Zucchini Salad with Corn and Sweet Peppers
- Pickled Beet Salad with Citrus Vinaigrette
- Charred Corn Avocado Salad with Pickled Onions
- Crunchy Strawberry Salad with Fried Goat Cheese
- Chicken BBQ Ranch Salad
- 1 pound chicken breasts or thighs
- 1 tablespoon avocado oil
- 1 teaspoon chipotle chili pepper powder (see notes)
- 1 teaspoon garlic powder AND kosher salt
- ½ teaspoon ground cumin
- 1 (5-ounce) box mixed greens
- 2 ears corn
- 1 large avocado, diced
- ½ cup blueberries
- 2 ripe peaches, diced
- Prepared fresh herb vinaigrette
- CHICKEN: Add the seasonings and the oil to a bowl and create a wet rub. Brush or rub this all over the chicken breasts; let sit for at least 20-60 minutes. Heat an indoor or outdoor grill to 425ºF. Grill the chicken for 10-12 minutes or until cooked to 160ºF, flipping around the halfway mark. Remove chicken to a plate, let cool for a few minutes before slicing.
- CORN: While the chicken is resting, grill the corn to your liking. I find it takes longer on an outdoor grill and is much quicker to char on an open flame over the stove. Remove and slice corn kernels off the cobb.
- SERVE IT UP: Add the mixed green to a salad bowl. Top with shaved corn, avocado, blueberries, peaches, and grilled chicken. Drizzle with a few tablespoons of prepared vinaigrette. Toss to combine, taste and adjust iwth more dressing as desired.
If you don’t typically keep ground chipotle chili pepper on hand, you can swap it for ¾ teaspoon smoked paprika and ¼ teaspoon cayenne.