Southwest Salad Recipe

Peel and thinly slice the red onion. In a small saucepan or heatproof bowl, combine apple cider vinegar, water, sugar, and salt and warm just until sugar dissolves (about 1–2 minutes). Pour hot pickling liquid over sliced onions and let sit at least 15 minutes (or refrigerate up to overnight). Drain before assembling salad.

In a bowl whisk together mayonnaise, sour cream and buttermilk until smooth. Stir in minced chipotle, lime juice, dried dill, minced garlic, salt and pepper. Taste and adjust heat or acidity. Refrigerate until ready to use (at least 10 minutes for flavors to meld).

Stack tortillas and cut into 1/4" wide strips. Heat vegetable oil in a skillet over medium-high heat until shimmering (or to 350°F if using thermometer). Fry tortilla strips in batches, stirring, until crisp and lightly golden, about 1–2 minutes. Use a slotted spoon to transfer to a paper towel-lined plate and immediately sprinkle with 1/2 tsp kosher salt. Grate or shred the habanero muenster and set aside.

Pat chicken dry and, if thick, butterfly or pound to even thickness (~1/2–3/4 inch). Rub chicken with 1 tbs olive oil.

In a small bowl mix chili powder, smoked paprika, cumin, garlic powder, onion powder, dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Press spice mixture evenly onto both sides of each chicken breast to form a blackening crust.

Heat a heavy skillet (cast iron recommended) over medium-high until very hot. Add 1 tbs butter and 1 tbs olive oil. Sear chicken 4–5 minutes per side, until darkly browned and internal temperature reaches 165°F (74°C). Remove to a cutting board and rest 5 minutes, then squeeze lime over chicken and slice thinly.

If using frozen corn, quickly sauté 0.75 cups corn in 1 tbs olive oil over medium-high heat 3–4 minutes until slightly charred. If using fresh, grill or sauté until lightly charred. Let cool slightly.

In a large bowl combine mixed greens and baby spinach. Add drained pickled red onion (to taste), corn, black beans, halved cherry tomatoes, thinly sliced raw red onion (reserved 1/4 cup), diced avocado, and grated habanero muenster.

Top salad with sliced blackened chicken and a handful of warm tortilla strips.

Drizzle chipotle ranch over salad (start with 2–3 tbs per serving) or serve on the side. Garnish with chopped cilantro and lime wedges. Toss gently and serve immediately.