Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp chipotle peppers in adobo, finely minced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 6 cups chopped Romaine lettuce
  • 2 cups charred corn kernels
  • 2 large ripe avocados, diced
  • 4 hard-boiled eggs, quartered
  • 6 slices thick-cut bacon, fried crispy and crumbled
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup fresh strawberries or blueberries, halved
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh cilantro, finely chopped
  • 1 clove garlic, grated
  • 1 tsp honey
  • 1/2 tsp cumin

Instructions:

  1. Pat the chicken breasts dry. Rub with olive oil and the chipotle spice blend (chipotle peppers, smoked paprika, garlic powder, salt, and pepper).
  2. Heat a cast iron skillet over medium-high heat. Sear the chicken for 6–8 minutes per side until a deep mahogany crust forms and the internal temperature reaches 165°F (74°C).
  3. Allow the chicken to rest for 10 minutes before slicing into strips to retain juices.
  4. Char the corn kernels in a dry pan until golden brown spots appear.
  5. Boil eggs for 9 minutes, shock in ice water, peel, and quarter.
  6. Dice avocados and toss with a squeeze of lime juice to prevent oxidation.
  7. Prepare the vinaigrette by emulsifying extra virgin olive oil, lime juice, chopped cilantro, grated garlic, honey, and cumin.
  8. Assemble the salad by layering Romaine lettuce with sliced chicken, charred corn, diced avocado, hard-boiled eggs, crumbled bacon, cherry tomatoes, red onion, and berries.
  9. Drizzle with the cilantro vinaigrette just before serving.