Chicken Breast & Salad {An Update}

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Last week, we ate this

 and this

This first is Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing. If you make this, make absolutely no changes. It's perfect how it is. So pretty and fresh and just plain good. 

The chicken breast was made using this Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes recipe (sans sweet potatoes). It was too spicy for the toddler. I'd make sure to get all the seeds out of the chipotle peppers next time. The first time I made it, it was kind of bland. This time, I marinaded the chicken in the chipotle-hone-garlic-olive oil mix for a day. MUCH BETTER! I loved the funky sweet spicy savory flavor. (And that's only half a chicken breast. They just keep getting bigger!)

Linked up to Whatever Goes Wednesday & Chick & Crafty Thursdays