Begin by preparing the chicken breasts. In a mixing bowl, combine diced chipotle peppers in adobo with your favorite spices. Coat the chicken breasts thoroughly and let marinate in the refrigerator for at least 30 minutes.

Preheat your grill to medium-high heat (about 375°F or 190°C). Place the marinated chicken on the grill and cook for approximately 6-7 minutes per side until juices run clear and it reaches an internal temperature of 165°F (74°C). Remove and let rest.

In a large bowl, add a generous handful of spring greens or spinach as the base. Make sure to wash and dry the greens thoroughly.

Layer the fresh greens with the grilled chicken, sliced for easy eating. Add sweet corn, creamy avocado slices, crispy bacon crumbles, and fresh strawberries.

Drizzle the homemade cilantro vinaigrette over the salad. Gently toss to combine all components and serve immediately for best freshness.