Ingredients:

  • 1½ lb chicken breast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp chipotle peppers in adobo sauce, finely minced
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup fresh cilantro, stems removed
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 small clove garlic, minced
  • 1/4 tsp salt
  • 6 cups Romaine lettuce, chopped
  • 4 oz smoked turkey, diced
  • 2 large avocados, diced
  • 1 cup sweet corn
  • 1 cup fresh strawberries, sliced
  • 4 large hard-boiled eggs, quartered

Instructions:

  1. In a medium bowl, toss the 1½ lb cubed chicken breast with 2 tbsp olive oil, 2 tbsp minced chipotle peppers, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Heat a large cast-iron skillet or grill pan over medium-high heat until a drop of water sizzles instantly.
  3. Add the chicken in a single layer. Sear for 3-4 minutes per side without moving them, until they develop a chestnut brown crust and reach an internal temperature of 165°F (74°C). Cook in batches if they don't fit in one layer.
  4. Remove the chicken from the heat and let it rest for 5 minutes.
  5. Combine 1/2 cup fresh cilantro, 1/4 cup extra virgin olive oil, 3 tbsp fresh lime juice, 1 tbsp honey, 1 minced garlic clove, and 1/4 tsp salt in a blender.
  6. Pulse on high for 30-60 seconds until the mixture is a vibrant, velvety green and completely smooth.
  7. Place the 6 cups of chopped Romaine lettuce in a large bowl or on a wide platter.
  8. Arrange the charred chipotle chicken, 4 oz diced smoked turkey, 2 diced avocados, 1 cup corn, 1 cup sliced strawberries, and 4 quartered hard-boiled eggs in neat, colorful rows on top of the greens.
  9. Drizzle the cilantro vinaigrette evenly across the top just before serving.