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Chipotle Chicken Salad

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

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

Instructions
 

  • Add all ingredients for the marinade into a bowl. Add chicken breasts. Coat well, cover. Let marinate for at least 15-20 minutes.
  • Add all ingredients for the vinaigrette into blender. Blend until smooth. Season with salt and pepper to taste. Makes about 1 cup. Set aside.
  • 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.
  • 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.
  • Remove from pan and slice into strips.
  • Dress the lettuce with about 1/4 cup of the vinaigrette and toss to coat.
  • Add remaining ingredients - tomatoes, avocado, bacon, queso fresco, shallot, and chicken.
  • Top with drizzle of vinaigrette to taste.