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Chipotle Chicken Salad

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 2 people
Course: Main Dish
Cuisine: American
Ingredients Method

Ingredients
  

Marinade for Chicken
  • 2 Limes Juiced
  • 1/4 cup Sweet and Sour Mix
  • 2 tablespoons olive oil
  • 2 cloves garlic Minced
  • 3 tablespoons cilantro Chopped
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Crushed Red Pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon Black Pepper
For the Salad
  • 2 Boneless Skinless Chicken Breasts
  • 4 slices bacon
  • 1 Avocado Diced or Sliced
  • 1/2 cup Cherry Tomatoes Halved
  • 1 Shallot Cut into thin strips
  • 2 tablespoons Queso Fresco Crumbled
  • 1/2 head Red Leaf Lettuce Roughly chopped
  • 2 cups Arugula Roughly chopped
Honey Chipotle Vinaigrette
  • 2 Chipotle Peppers in Adobo
  • 1/2 cup Olive Oil or Grapeseed Oil
  • 1/4 cup Red Wine Vinegar
  • 4 tablespoons Honey
  • 1 clove Garlic
  • 1/2 teaspoon Oregano
  • Salt & Pepper To Taste

Method
 

  1. Add all ingredients for the marinade into a bowl. Add chicken breasts. Coat well, cover. Let marinate for at least 15-20 minutes.
  2. Add all ingredients for the vinaigrette into blender. Blend until smooth. Season with salt and pepper to taste. Makes about 1 cup. Set aside.
  3. Heat skillet over medium heat. Add 4 slices of bacon and sear until cooked. Set aside on paper towel to cool. Roughly chop once cooled.
  4. Heat up grill pan or outdoor grill on medium to high heat. Add chicken breasts. Cook about 7 minutes on each side, or until cooked through.
  5. Remove from pan and slice into strips.
  6. Dress the lettuce with about 1/4 cup of the vinaigrette and toss to coat.
  7. Add remaining ingredients - tomatoes, avocado, bacon, queso fresco, shallot, and chicken.
  8. Top with drizzle of vinaigrette to taste.