Summer Salad with Grilled Chicken, Bacon & Chipotle Lime Vinaigrette
A filling summer salad with bacon, grilled chicken, mixed nuts & seeds, strawberries and a chipotle lime vinaigrette. Perfect of a dinner on a hot summer night.
Ingredients
- 5 oz package of mixed salad greens
- 2-4 chicken breasts depends on how hungry you are
- 6 pieces of bacon fully cooked
- 1 cup strawberries sliced
- 1/2 English cucumber sliced in half moons
- 1/2 cup mixed nuts and seeds cashews, sliced almonds, pumpkin seeds & sunflower seeds
Vinaigrette
- zest and juice of one lime
- 1 tbsp white wine vinegar
- 1/8 tsp chipotle chili powder more if you like it hot
- 1 tsp Dijon Mustard
- 1 tsp honey
- pinch of salt and pepper
- 1/2 cup olive oil
Instructions
- Pound the chicken breasts with a meat mallet so that they are a more uniform thickness. Lightly coat the chicken with a little vegetable oil and sprinkle with salt and pepper. Cook on the grill until cooked through.
- Whisk the lime juice and zest, vinegar, mustard, chipotle powder, honey, salt and pepper together in a glass bowl or measuring cup.
- Slow add the olive oil while whisking constantly until the dressing is fully emulsified. You could also add everything to a mason jar and shake vigorously until mixed.
- Cut the cooked chicken and bacon into bite sized pieces.
- Toss the salad greens with half the vinaigrette (use more if you like a lot of dressing).
- Serve the dressed salad topped with chicken, sliced strawberries, cucumber, bacon and smattering of nuts & seeds.
- Any extra vinaigrette, chicken and bacon can be put in the fridge for salads another day.