Chipotle – Recipe Coast

Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette Recipe

admin — Mon, 17 Aug 2026 16:03:05 +0000

This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness.

Summah summah summahhhhhhtime!

I kinda can’t believe it since here in Minnesota we were all “April Blizzard” a minute ago, but you guys, it’s totally here. And I totally had it for dinner last night.

Here’s what it tasted like:

juicy strawberries
crisp salty bacon
sweet green lettuce
bursts of sweet corn
creamy avocado chunks
and smoky chipotle grilled chicken! REPEAT: GRILLED!

How To Make Our Chipotle Cobb Salad:

Heya! FYI, book links are Amazon affiliate links.

This dream team of ingredients better known as a Summer Chipotle Chicken Cobb Salad is coming to our hearts today from the What’s Gaby Cooking Cookbook.

Remember when I published those BEST EVER chicken tinga tacos and told you about my friend Melissa’s amazing book and then talked about how I hardly ever promote books? But then I turned around and told you how great THIS one was, too? LOL to me. It’s just dumb luck that both of these came out when they did.

We’re not paid for any cookbook promotions – I just like to show you the ones that we like and give you a sneak at their best recipes.

And this one is one that I like. And this might be one of its best recipes. Tied with the cilantro vinaigrette, which I couldn’t not use again for this salad. I know Gaby says to use the champagne vinaigrette with this salad, but GABY COME ON YOU CAN’T TEASE US LIKE THAT. One good lick of that cilantro dressing and you’re done. Goodbye. This is your life now.

Okay, salad ingredients. As mentioned, there is a lot of fresh summery goodness going on here, and it looks like so:

The more “involved” part of the recipe (if you can even call it that) is just plopping your chicken in some spices and a few chipotle peppers and letting it marinate for a while before grilled.

WORTH IT, you guys! So worth it.

Also probably more normal to take a picture of the grilled chicken rather than the raw marinated stuff, but who said anything about normal.

Bjork and I ate this salad on the deck on a random Tuesday night and we both mega-loved every lip-lickin juicy bite. It’s now one of my favorite summer dinners.

It’s a little spicy, a lot crunchy, and those bites of sweetness in between are so super rewarding.

Thank you, Summer Chipotle Chicken Cobb Salad, for making all our dreams come true.

Description

This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness. Recipe republished from the What’s Gaby Cookin’ cookbook!

For the Chipotle Chicken:

For the Summer Cobb Salad:

Prep the chicken: Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Place the chicken in the bowl and toss to coat the chicken in the marinade. Place in the fridge and let it marinate while you prep your other ingredients.
Prep salad: Prep all your salad ingredients (cook the bacon, slice the strawberries, cut the corn off the cob, etc.).
Grill the chicken: Heat an outdoor grill (or grill pan) to about 400 degrees. Place chicken on the grill and grill for 5-6 minutes per side, until cooked through. Remove the chicken from the grill and let rest for ten minutes. Slice against the grain.
Salad: Arrange the greens on a large platter and top with the bacon, strawberries, corn, avocado, and grilled chicken. Season with salt and pepper. Toss with the cilantro vinaigrette and serve!

Notes

Greens: We used spring greens in the pictures on this post, but we love this with just spinach too depending on what you have on hand!

Prep Time: 1 hour
Cook Time: 10 mins
Category: Dinner
Cuisine: American

Keywords: chipote chicken, chipotle chicken cobb salad, cobb salad

Nutrition label does not include the Cilantro Vinaigrette – head to the recipe to find its nutritional information!

One More Thing!

This recipe is part of our best sugar free recipe page. Check it out!

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Chipotle Salmon with Orange Salsa and Aji Verde Recipe

admin — Sat, 15 Aug 2026 16:01:03 +0000

My Husband Claims This Is The Best Salmon He’s Ever Had.

As soon as I slathered that chipotle brown sugar rub on the salmon, I knew that we were going to love it.

As if that buttery, flaky, smoky-sweet salmon wasn’t enough – add a little juicy, colorful salady salsa on top, and a garlicky aji verde on the bottom of the bowl for the green sauce lover in the family (ME), and we had a total showstopper meal that immediately earned a place in the “best salmon recipes” category for our family.

One of my daughters liked the salmon and green sauce (a win!), one of my daughters went back for seconds on the complete bowl, and both Bjork and I commented throughout the whole meal about how much we loved the flavors and textures.

(I realize this picture doesn’t look like much but I was just standing there eating that juicy orange salsa out of the bowl while waiting for the salmon to bake. For this batch, I had run the cabbage through the food processor, making it tender and extra shreddy. It’s SO yummy.)

The ingredient list looks a little long, but there’s a lot of overlapping ingredients. And it’s very straightforward:

Bake the salmon.
Blend the sauce.
Toss the salsa (or salad? it’s kind of both).

Pile it all into the bowl, and feel like you’re in a restaurant. Hope you guys love this one. It’s just a vibrant bowl of freshness that I’ve been needing lately.

All my favorite salmon recipes are right here, if you want more ideas to love salmon!

Here’s What The Ingredients Look Like:

You cannot miss with these flavors.

In a nutshell: salmon, spices, and cilantro, lime, garlic, jalapeno, oranges.

Happy colors, happy flavors.

Let’s Make This:

1 Make Your Salsa.

It’s shown here with oranges in the bowl – but wait to add those until just before serving so they don’t turn pink.

2 Blend Your Aji Verde.

I just adore this sauce so much.

3 Bake Your Salmon.

Spice rub + oil, then bake for 10 minutes.

4 Plate It Up Kinda Fancy.

Rice and sauce on the bottom of the dish, then chunks of salmon + the salsa on top.

If You Love This, You’ll Love These

We do have a bit of a “type” in our family when it comes to favorite recipes – the spicy sweet combo just seems like what we are loving these days. Others we love right now:

How To Make This Salmon (Video)

Description

Sweet-and-smoky chipotle salmon topped with fresh orange salsa and creamy aji verde! An easy, delicious, restaurant-level salmon dinner.

Chipotle Salmon

Orange Salsa

Aji Verde

Other

Make Orange Salsa: Toss all ingredients together except oranges; massage with your hands to soften the cabbage a bit. (You’ll add the oranges until right before serving, so they don’t turn pink.)
Make Aji Verde: Blend the aji verde sauce until smooth.
Prep Salmon: Preheat oven to 450 degrees; place a rack near the top. Pat salmon dry with paper towels. Place on a sheet pan lined with foil (I just leave the filets in one whole piece). Mix seasoning for salmon; coat salmon filets with seasoning. Spritz with a light coating avocado oil.
Bake Salmon: Bake for 5 minutes near the top of the oven. Then broil another 4-6 minutes until cooked to your liking (I like it to be medium, about 135 degrees).
Serve: Add oranges to the slaw mixture. Put rice and aji verde side by side on the bottom of a plate or shallow bowl. Then flake a few chunks of salmon on top, and finish with a scoop of the salsa. Chef’s kiss!

Notes

If your salmon has skin, place it skin side down on the baking sheet.

In the ingredient photo above, you’ll see cotija cheese which I do often add to my aji verde – however, for the final version, I felt like the sauce was more harmonious for this dish without the cotija, which is why it’s not in the final written ingredient list.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Oven
Cuisine: American

Keywords: salmon recipe, sheet pan salmon, orange salsa, aji verde

My Favorite Salmon Recipes

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Roasted Sweet Potato Stacks with Chipotle Sauce Recipe

admin — Thu, 18 Jun 2026 09:12:13 +0000

My Family Literally Said “Please Add These To The Rotation”

These Roasted Sweet Potato Stacks, as I’m calling them, got an immediate stamp of approval from my whole family the first time I made them.

Roasted, caramelized, open-face sweet potatoes
Creamy chipotle sauce
Spicy ground chicken
Avocado
Cilantro, avocado, maybe pickled red onions
Crushed pistachios or something seedy and crunchy

Everybody gets to build their own right at the table, which is an A+ method when you’re serving people with all different ideas of what tastes good.

I mean, HOW GORGEOUS!

I LOVE the caramelized edges on these sweet potatoes. It makes them look so pretty. If you didn’t get as much caramelization as you wanted from the oven, you can pop the sweet potatoes in a skillet with some butter to extra-caramelize the open face sides of them before serving.

My family adores these. We’ve done them for 3 weeks straight now and my husband says he’s a “10/10 for this meal.” We’ve also loved this bowl variation with street corn dip on top!

Macros friendly, flavor friendly, and great for leftovers / meal prep. Hope you love them, too!

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Chipotle Salmon Sandwiches Recipe

admin — Wed, 29 Apr 2026 18:22:36 +0000

These easy salmon sandwiches are seriously delicious with pan-seared salmon and a quick homemade mayonnaise. They are a little sweet, a little spicy, and incredibly delicious!

My family loves salmon (as proven by all the salmon recipes you will find on Inspired Taste!) We are always looking for new ways to enjoy it, which is how these easy salmon sandwiches came to be!

These sandwiches taste incredible, thanks to a bit of agave nectar brushed onto the salmon fillets before searing them in the pan. Then, we balance the sweet crust of the salmon with a moderately spicy homemade chipotle mayo. I can’t wait for you to try them! For a salmon burger patty, see our salmon burger recipe.

Key Ingredients

Salmon: Any salmon fillet will work for these sandwiches. I especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is cooked.
Agave Nectar: If you do not have agave, no worries! Substitute with honey or maple syrup. You’ll lightly brush each salmon fillet with a little agave before searing them in the pan, adding a lovely, sweet caramelized crust to the salmon.
Greens: I used baby spinach in the photos, but any tender, fresh greens like arugula or baby kale will work.
Rolls: Since the salmon is soft, I prefer softer rolls, so when you take a bite, the whole sandwich doesn’t fall apart on you. Use what you love!
Chipotle Mayo: Making flavored mayo is really easy and adds so much flavor! To make my chipotle mayo, combine mayonnaise with cilantro, lime juice, salt, pepper, and chipotle in adobo sauce. Chipotle in adobo sauce is smoky and spicy. They are smoked jalapeños preserved in a flavorful adobo sauce made with spices and chili peppers. You can buy them in small cans, usually next to salsas or in your store’s International aisle. I also use them to make our roasted corn with chipotle butter, these mini fish tacos, and our sweet potato tacos.

Chipotle Salmon Sandwiches

PREP
15 mins
COOK
10 mins
TOTAL
25 mins

I love these pan-seared salmon sandwiches. We make a simple chipotle mayonnaise to spread on the bread rolls. You can do this using a food processor, or if you prefer, mince the chipotle pepper and cilantro very small and stir them into the mayonnaise with a spoon. You can usually find canned chipotle peppers in adobo sauce sold near salsas, but if your store does not carry them, try an International or Mexican market.

4 Servings

You Will Need

Salmon Sandwiches

1 tablespoon grape seed or canola oil

4 center cut salmon fillets, skin removed, about 6 ounces each

2 tablespoons agave nectar or substitute honey

Salt and fresh ground black pepper

1 cup baby spinach or arugula

4 bread rolls, lightly toasted

Chipotle Mayonnaise

1 cup mayonnaise, see homemade mayonnaise

1 to 2 small chipotle peppers in adobo, seeded, depending spice level

1 tablespoon sauce from the canned adobo chile peppers

1/4 cup fresh cilantro leaves, finely chopped

Juice of 1 lime

Salt and fresh ground black pepper

Directions

1Make chipotle mayo: Add the mayonnaise, minced pepper, adobo sauce, cilantro and lime juice to a small food processor. Season with about 1/4 teaspoon of salt then blend until mostly smooth. Taste and adjust with more peppers, sauce or salt.

2Cook the salmon: Heat oil in a heavy-bottomed skillet over medium-high heat. Brush agave nectar onto both sides of the salmon fillets then season with salt and pepper. Add salmon to the skillet and cook 2 to 3 minutes until the agave forms a nice brown crust. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon flakes easily with a fork. Transfer to a plate and rest for 5 minutes.

3Assemble sandwiches: Spread mayonnaise onto bread rolls then add a handful of arugula to the bottom slice of each roll. Place salmon on top and enjoy.

Adam and Joanne’s Tips

The nutrition facts provided below are estimates. We assumed a ciabatta roll and 6 tablespoons of the mayonnaise for 4 burgers.

Nutrition Per Serving
Serving Size
1 burger
/
Calories
563
/
Total Fat
27.4g
/
Saturated Fat
4.9g
/
Cholesterol
66.6mg
/
Sodium
807.2mg
/
Carbohydrate
46.2g
/
Dietary Fiber
2.1g
/
Total Sugars
9.3g
/
Protein
34.6g

AUTHOR:

Adam Gallagher

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