Description
A bold and vibrant salad that brings together smoky chipotle chicken, crispy bacon, creamy avocado, and juicy tomatoes on a bed of greens. It’s a satisfying, protein-rich meal perfect for lunch, dinner, or weekly meal prep.
Ingredients
2 boneless skinless chicken breasts
2 tablespoons chipotle peppers in adobo sauce
1 tablespoon olive oil
2 cloves garlic, minced
Juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt to taste
4 cups spinach or romaine lettuce
2 hard-boiled eggs, peeled and halved
1 avocado, sliced
1/2 cup cherry tomatoes, halved
4 slices bacon, cooked and crumbled
1/3 cup mango chunks (optional)
1/2 cucumber, sliced
Dressing of choice (ranch, chipotle-lime vinaigrette, or blue cheese)
Instructions
- In a bowl, whisk together chipotle peppers, olive oil, garlic, lime juice, cumin, smoked paprika, and salt.
- Add chicken and marinate for 30 minutes (or up to 8 hours in the fridge).
- Grill or sear chicken over medium-high heat for 5–7 minutes per side until fully cooked. Let rest and slice.
- While chicken cooks, prepare toppings: boil eggs, cook bacon, and chop vegetables.
- Arrange lettuce in bowls. Top with rows of sliced chicken, eggs, avocado, tomatoes, mango, bacon, and cucumber.
- Drizzle with your favorite dressing just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner