Ingredients
For the Chipotle Chicken
• 1 tbsp vegetable oil
• 2 chipotle chiles in adobo, finely chopped
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp oregano
• ½ tsp black pepper
• ½ tsp salt
• 3–4 chicken breasts or thighs
For the Salad
• 3–4 cups mixed greens
• 4 strips bacon, cooked and crumbled
• 8–10 strawberries, quartered
• Kernels from 2 ears of corn
• 1–2 ripe avocados, sliced
• Salt & pepper, to taste
• Cilantro vinaigrette (homemade or store-bought)
Instructions
Marinate the Chicken: Mix oil, chipotles, and spices. Toss chicken in marinade and refrigerate while prepping the salad.
Prep the Salad: Cook bacon, slice strawberries and avocado, and cut corn off the cob.
Grill the Chicken: Heat grill to 400°F. Grill chicken 5–6 minutes per side until cooked. Let rest, then slice against the grain.
Assemble: Spread greens on a platter, layer all ingredients, top with sliced chicken, and drizzle with cilantro vinaigrette.
Nutrition
- Calories: 696 per serving
- Sugar: 14g per serving
- Fat: 58g per serving
- Carbohydrates: 24g per serving
- Fiber: 5g per serving
- Protein: 18g per serving