For the chicken:
1 tbsp vegetable oil
2 chipotle chiles in adobo, finely chopped
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp freshly cracked pepper
4 boneless, skinless chicken thighs (or 3 boneless, skinless chicken breasts)
For the salad:
3 to 4 cups (120 to 160 g) market greens
4 strips applewood-smoked bacon, cooked and crumbled
8 to 10 strawberries, hulled and quartered
2 ears corn on the cob, kernels removed in strips
1 to 2 ripe avocados, pitted, peeled and sliced
Kosher salt and freshly cracked pepper
To make the chicken:
Combine the oil, chipotles, garlic powder, cumin, oregano, and black pepper in a small bowl. Place the chicken in a large zip-top bag and add the marinade. Zip the bag and mix the chicken into the marinade to coat. Place in the fridge and let it marinate for at least 1 hour and up to 8 hours.
Heat an outdoor grill or grill pan to about 400 degrees F (medium-high heat). Place the chicken on the grill and grill for 5 to 6 minutes per side, until the chicken is cooked through. Remove the chicken from the grill and let rest for 10 minutes. Slice the chicken against the grain.
Arrange the greens on a large platter and top with the bacon, strawberries, corn, avocado, and grilled chicken and season with salt and pepper. Toss with the vinaigrette and serve.
juice of 1 lemon
1 tbsp champagne vinegar
2 cloves garlic, finely chopped
1/3 cup olive oil
Kosher salt and freshly cracked black pepper to taste
Combine all of the ingredients in a small bowl and whisk to combine. Adjust the salt and pepper as needed. The dressing will keep in an airtight container in the fridge for up to 5 days.