CHIPOTLE DRESSING + PINEAPPLE
If using eggs, pop them in boiling water for 7-8 minutes for hard-boiled with a slightly jammy yolk. Place cooked eggs in cold water for a couple of minutes. Set aside.
Cut chicken breasts into 3 pieces and season with salt, pepper, garlic powder, paprika and cumin on both sides.
Grill chicken pieces on medium-high for 5 minutes on each side. The thicker pieces might need 6-7 minutes. Rest the chicken before slicing.
Peel off the skin and remove any brown bits. Cut through the middle into quarters and then cut each quarter into 5-7mm slices.
Grill pineapple in a little oil for 2-3 minutes each side until charred. Remove to a bowl.
Pan-fry until crispy, pat excess oil onto some paper towel and dice into chunky cubes or strips. Set aside.
Prepare the fresh salad ingredients: lettuce, cherry tomatoes, peppers, onions and avocado. Peel and cut the eggs into quarters or halves.
Whisk all chipotle ranch dressing ingredients in a bowl and set aside.
Start with lettuce base followed by grilled chicken in four portions and red peppers.
Place all other ingredients in small piles around the chicken portions: pineapple, bacon, diced avocado, eggs, cherry tomatoes and sliced red onion.