Sprinkle salmon filets evenly with chipotle powder, salt, and pepper.
Heat oil in a nonstick skillet over medium heat. Once hot, place salmon in pan skin-side down. Let cook for about 3-4 minutes, until skin is crispy. Flip filets and let cook until salmon is firm to the touch, about 2-3 more minutes.
Put kale/spinach mixture in a large bowl and add ¼ cup of chipotle buttermilk dressing. Using your hands, massage the greens with the dressing for about 2 minutes. Add more dressing if desired.
Divide greens into bowls and top evenly with salmon filets, tomatoes, avocado slices, and crumbled bacon. Drizzle additional dressing over salads.