Sweet Spicy Chicken Cobb Salad

It’s easy to eat the rainbow with this colorful, hearty, composed salad. The dressing, a zesty riff on homemade French dressing, gets a little spice from salt-free chili powder and honey. Feel free to use a hot chili blend if you’d like to turn up the heat.

under 25 mins
dinner lunch
Updated on 10 June 2024

Ingredients for servings

    Sweet Spicy Chicken Cobb Salad

  • 2 small boneless, skinless chicken breasts

  • 3 tablespoon safflower oil divided

  • 3 teaspoon salt-free chili powder divided

  • 1 pinch salt

  • 3 tablespoon apple cider vinegar

  • 3 tablespoon ketchup

  • 4 teaspoon honey

  • 9 cups romaine lettuce chopped and lightly packed

  • 1 slice thick-cut bacon cooked, drained and crumbled

  • 1 medium avocado diced (1 cup)

  • 1 cup canned, low-sodium black beans drained and rinsed

  • 1 cup frozen corn defrosted

  • 1 cup chopped tomatoes

Directions

  • Preheat a grill or grill pan over medium heat. Drizzle the chicken with 1 teaspoon of oil and sprinkle all over with 2 teaspoons of chili powder and the salt. Grill, flipping occasionally until the chicken is cooked through and an instant-read thermometer registers 165°F (74°C), about 15 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes. Chop into bite-size pieces.

  • In a small bowl, whisk together the remaining 1 teaspoon of chili powder, vinegar, ketchup, and honey until smooth. Gradually whisk in the remaining oil.

  • Divide the lettuce among 4 plates. Arrange the chicken in a line over the lettuce. Arrange the bacon, avocado, beans, corn, and tomatoes in parallel lines over the lettuce. Drizzle with the dressing.

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