How to make it

  • In a medium bowl, combine corn, avocado, lime juice, chopped chipotle pepper, 1 Tbsp canola oil, and 1/2 tsp coarse salt
  • Brush chicken tenders on both sides with adobo sauce. Sprinkle with coarse salt and freshly ground pepper. Wrap each tender with one piece of bacon.
  • In a large nonstick skillet, heat 1 Tbsp canola oil over medium heat. Add chicken tenders and cook until fat is rendered and bacon is browned, 5 to 6 minutes. Turn and cook until chicken is cooked through, about 5 more minutes. Drain briefly on paper towels. Serve over the salsa.

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