INGREDIENTS
Chicken
• 1 tsp. Oil
• 2 Chipotle chiles in can, finely chopped
• 1 tsp. Garlic powder
• 1 tsp. Cumin
• ½ tsp. Oregano
• Salt and pepper to taste
• 4 Chicken thighs
Combine all ingredients in a bowl, toss chicken and coat. Marinate for at least 1 hour. Heat and grill 6 minutes per side. Remove and slice.
Salad:
• 4 cups Mixed Greens
• 4 Strips of cooked Bacon, crumbled
• 10 Strawberries, quartered
• 2 Ears corn, kernels removed, cooked
• 2 Ripe avocados, sliced
Arrange greens and top with bacon, strawberries, corn, avocado, and chicken. Toss with vinaigrette and enjoy.
Cilantro Vinaigrette:
• 2 cups Packed cilantro
• 2 tbsp. White vinegar
• ½ cup EVOO
• 2 Cloves garlic
• 1 tsp. Kosher salt
• ½ tsp. Red pepper flakes
Blend everything for 1 minute in a blender, except oil. Slowly drizzle in oil until smooth. Season to taste.