Kosher salt and freshly cracked black pepper to taste
For the Vinaigrette
2teaspoonsred wine vinegar
kosher salt to taste
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.
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.