Summer Salad with Grilled Chicken, Bacon & Chipotle Lime Vinaigrette

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.

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.

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.

Cut the cooked chicken and bacon into bite sized pieces.

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).

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.