Make the chipotle lime vinaigrette by blending together 2 tablespoon chipotle in adobo sauces, the juice of 2 limes, 1 garlic cloves, 2 tablespoon honey, ¾ cup cilantro, ½ teaspoon salt, ½ teaspoon black pepper, and ½ cup olive oil until smooth.

Prepare the fajita spiced chicken. Combine 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon salt, and ½ teaspoon granulated garlic in a small bowl. Coat the chicken in 1 tablespoon oil and sprinkle the seasoning mix on both sides.

Heat 1 tablespoon oil in a saute pan over medium heat. Cook the chicken until the juices run clear, about 5-8 minutes depending on how thick your chicken is. Remove from heat and keep warm.

Meanwhile, cook the bacon. Heat a saute pan over medium and lay the bacon strips on the hot pan. Cook until crispy, flipping it over to cook both sides. Remove from heat and cut the bacon into bite-size pieces.

Drain all but 1 tablespoon of the bacon fat. Add the corn and saute until slightly charred, stirring occasionally. Remove from heat.

Assemble the salads. Portion 2 cups salad greens into 4 bowls and top with black beans, corn, cherry tomatoes, boiled egg, orange, avocado, bacon, and the fajita spiced chicken. Serve with the chipotle lime vinaigrette.