Begin by preparing the chipotle chicken. In a mixing bowl, combine chipotle peppers, olive oil, and your favorite spices. Add the chicken breasts, ensuring they are well-coated. Cover and marinate for at least 30 minutes in the refrigerator.

Preheat your grill to medium-high heat, around 400°F (200°C). Remove the marinated chicken from the fridge and place it on the grill. Cook for approximately 6-8 minutes on each side, or until the internal temperature reaches 165°F.

While the chicken is grilling, prepare the salad base. In a large salad bowl, combine spring greens, sweet corn, diced avocado, crispy bacon crumbles, and sliced strawberries.

In a small mixing bowl, prepare the cilantro vinaigrette by whisking together olive oil, lime juice, chopped cilantro, honey, salt, and pepper until well blended.

Slice the grilled chicken into strips and layer them on top of the prepared salad base. Drizzle the cilantro vinaigrette over the salad and gently toss the ingredients together.

Serve your Summer Chipotle Chicken Cobb Salad immediately for the best texture and flavor.