Summer Salad With Grilled Chicken, Bacon & Chipotle Lime Vinaigrette Recipe

Name: Summer Salad With Grilled Chicken, Bacon & Chipotle Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 4 Boneless, Skinless Chicken Breasts; 1 teaspoon Vegetable Oil Or As Needed To Coat Chicken; 6 slices Fully Cooked Bacon; 5 ounces, weight Mixed Salad Greens; 1 cup Strawberries, Sliced; 1/2 English Cucumber, Sliced; 1/2 cups Mixed Nuts And Seeds (cashews, Sliced Almonds, Pumpkin Seeds & Sunflower Seeds); FOR THE DRESSING:; 1 Lime, Zest And Juice; 1 Tablespoon White Wine Vinegar; 1 teaspoon Dijon Mustard; 1/8 teaspoons Chipotle Chili Powder; 1 teaspoon Honey; 1 pinch Salt And Pepper; 1/2 cups Olive Oil

Servings: persons

FOR THE SALAD:
4 Boneless, Skinless Chicken Breasts
1 teaspoon Vegetable Oil Or As Needed To Coat Chicken
6 slices Fully Cooked Bacon
5 ounces, weight Mixed Salad Greens
1 cup Strawberries, Sliced
1/2 English Cucumber, Sliced
1/2 cups Mixed Nuts And Seeds (cashews, Sliced Almonds, Pumpkin Seeds & Sunflower Seeds)
FOR THE DRESSING:
1 Lime, Zest And Juice
1 Tablespoon White Wine Vinegar
1 teaspoon Dijon Mustard
1/8 teaspoons Chipotle Chili Powder
1 teaspoon Honey
1 pinch Salt And Pepper
1/2 cups Olive Oil

1
Put the chicken breasts between two sheets of plastic wrap on a work surface. 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.
2
Heat a grill to medium heat. When grill is heated, put the chicken on. Cook on the grill until cooked through. Depending on the thickness of the chicken, this will take around 5 minutes per side, or until juices run clear.
3
Whisk together the lime juice and zest, vinegar, mustard, chipotle powder, honey, salt and pepper together in a glass bowl or measuring cup. Slowly 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. Set dressing aside.
4
Cut the cooked chicken and bacon into bite sized pieces.
5
Put the salad greens into a large bowl. Toss the salad greens with half the vinaigrette (use more if you like a lot of dressing).
6
Plate the greens. Serve the dressed salad topped with chicken, sliced strawberries, cucumber, bacon and a sprinkling of nuts and seeds. Any extra vinaigrette, chicken and bacon can be put in the fridge for salads another day.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE SALAD:, 4 Boneless, Skinless Chicken Breasts, 1 teaspoon Vegetable Oil Or As Needed To Coat Chicken, 6 slices Fully Cooked Bacon, and more.

Yes, Summer Salad With Grilled Chicken, Bacon & Chipotle Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Salad With Grilled Chicken, Bacon & Chipotle Lime Vinaigrette

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