1 chipotle pepper chopped plus 1 tablespoon of adobo sauce
1 large onion sliced in wide half crescents
1 red pepper sliced in wide half crescents
1 green pepper sliced in wide half crescents
1 orange pepper sliced in wide half crescents
8–10 cups mixed salad greens (I used spinach, romaine and butter)
1 1/2 cups heirloom grape tomatoes sliced in half
In large Ziploc bag combine chicken, lime juice, olive oil, garlic, soy sauce, Worcestershire sauce, smoke flavoring, cayenne, black pepper and cumin. Allow to marinate for two hours in refrigerator turning the bag several times.
In small bowl combine ranch dressing, chipotle pepper and adobo sauce.
Heat grill to approximately 400 degrees. Grill chicken and veggies until the chicken is done and veggies are starting to blacken on the edges; approximately 10 minutes. Turn halfway through. Remove from grill and allow to cool for about 10 minutes. Arrange chicken and peppers on top of greens. Top with sliced grape tomatoes. Add dressing and toss.
Veggies must be cut large enough not to slip through grill.
Canned chipotle peppers in adobo sauce can be found in the Mexican section of your grocery store.