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1) In a medium sized skillet cook the bacon until almost crisp.
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2) Add the diced red pepper and diced jalapeno and cook until the peppers are soft and the bacon is completely crisped.
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3) Add the chicken and cook until warmed through (if you are using raw chicken, cook until the chicken is not longer pink in the middle)
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4) Add the diced mango and cook until warmed through, about another 2 minutes.
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5) Serve each plate with a pile of romaine, a scoop of the chicken mixture, and a drizzle of the chipotle mayo. Top with sliced almonds if desired. This served 2 adults and 1 hungry almost 4 year old so if I were making this for our entire family of 5 for dinner I would double it and so should you!!