Servings: Serves: 2 as an entrée (or 4 as a small salad)

Chicken: subheading: Chicken:
2 boneless, skinless chicken breasts (Or a mix of breasts and thighs) 2 boneless, skinless chicken breasts (Or a mix of breasts and thighs)
3 teaspoons chili powder 3 teaspoons chili powder
1/2 teaspoon salt ½ teaspoon salt
1/2 teaspoon pepper ½ teaspoon pepper
1 teaspoon ground cumin 1 teaspoon ground cumin
Chipotle Crema: subheading: Chipotle Crema:
1/4 cup sour cream ¼ cup sour cream
5-6 tablespoons heavy cream 5 to 6 tablespoons heavy cream
Flaky sea salt Flaky sea salt
1 can chipotles in adobo sauce 1 can chipotles in adobo sauce
BUTTERNUT SQUASH: subheading: BUTTERNUT SQUASH:
4 thick slices of bacon 4 thick slices of bacon
2 cups butternut squash 2 cups butternut squash
Salt and pepper to taste Salt and pepper to taste
Salad: subheading: Salad:
2 cups mixed greens 2 cups mixed greens
4 radishes 4 radishes
6-8 cherry tomatoes 6 to 8 cherry tomatoes
1/2 lime ½ lime
A few sprigs of cilantro A few sprigs of cilantro
1 avocado 1 avocado

Prepare Ingredients: Preheat oven to 375ºF. In a medium bowl, combine the chili powder, salt, pepper, and cumin. Rub all over the chicken and chill until ready to cook. Slice the raw bacon into bite sized pieces. Cut the butternut squash into small cubes.
Start the Chicken: In a skillet, heat olive oil over medium high. Once shimmering and very hot, add the chicken and cook without moving for 5 minutes or until the chicken is very browned. Flip and transfer to the oven. Bake for 15 to 20 minutes or until the chicken reaches 165ºF.
Make the Dressing: Add the sour cream to a small bowl. Add the heavy cream, stirring after every few additions, until the crema reaches your desired consistency. It should not be too thin or too thick. Add a few spoonfuls of the adobo sauce from the can of chipotles in adobo until the dressing reaches your desired spiciness level. Reserve the remaining sauce and chipotles for another use. Taste and season with flaky sea salt.
Make the Butternut Squash: In a skillet, add the sliced bacon and turn the heat to medium high. Cook, stirring regularly, until the fat has rendered and the bacon is crispy. Using a slotted spoon, transfer the bacon to a paper-towel lined dish. Add the cubed butternut squash to the bacon fat in the skillet and season with salt and pepper. Cook for 10 to 15 minutes over medium high, stirring every so often, until the squash is cooked through and fork tender, but not falling apart.
Prepare the Salad: In a medium bowl, toss the greens with a few cilantro leaves. Thinly slice the radish lengthwise and cut the cherry tomatoes in half. Toss with the greens and set aside. Cut the avocado in half lengthwise, twist to separate the two halves, and use your knife to remove the pit. Slice the avocado lengthwise and then carefully remove the skin. Squeeze a bit of lime juice on top and sprinkle with flaky sea salt.
Remove the chicken from the oven and cut into bite sized cubes.
Assemble the Salads: Divide the salad greens, radishes, and tomatoes between bowls. Arrange cubed chicken, butternut squash, and the avocado slices on top. Sprinkle with the crispy bacon and squeeze the remaining lime juice over both salads.
To Serve: Serve the prepared salads with the chipotle crema. Enjoy!

Looks like a hot mess of flavors but actually comes together very well. Used arugula.  Looks like a hot mess of flavors but actually comes together very well. Used arugula.