Imagine your fav chicken fajitas from your local Mexican restaurant but served over a bed of greens with one of the famous WGC dressings! You'll love it.
Kosher salt and freshly cracked black pepper to taste
For the Vinaigrette
1lemonjuiced
2clovesgarlicminced
1shallotfinely chopped
2teaspoonsred wine vinegar
⅓cupolive oil
kosher salt to taste
Instructions
Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, salt and black pepper in a small bowl and stir to combine. Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Slice the chicken against the grain and use as needed.
On a large platter arrange the greens with all the toppings on top.
Whisk the ingredients for the vinaigrette together. Toss the salad with the vinaigrette and serve.
Notes
alternatively - you could use lime in place of lemon in the dressing if you'd like to go that route. It's equally as delicious.