Southwest Chicken Salad Recipe

Combine apple cider vinegar, water, sugar, and salt in a heatproof jar or bowl. Stir until sugar and salt dissolve.

Add thinly sliced red onion, press down so slices are submerged. Let sit at room temperature for at least 20 minutes; refrigerate for up to 2 weeks. For best flavor, allow 1 hour before using.

Whisk adobo sauce, olive oil, lime juice, minced garlic, cumin, smoked paprika, kosher salt, and black pepper in a bowl to make the marinade.

Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, massaging to coat. Marinate 20 minutes at room temperature or up to 4 hours refrigerated.

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Remove excess marinade from chicken.

Grill chicken 6-8 minutes per side, until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.

Heat a medium skillet over medium-high heat. Add butter and corn kernels and cook, stirring occasionally, until corn is charred in spots and just tender, about 6-8 minutes.

Stir in mayonnaise, lime juice, chili powder, cotija/queso fresco, and salt. Cook 1 minute more to warm. Remove from heat and set aside to cool slightly.

Heat vegetable oil in a skillet over medium-high heat (or preheat oven to 425°F/220°C for a baked option).

If frying: Fry tortilla pieces in batches until golden brown and crisp, about 1-2 minutes per batch. Drain on paper towels and immediately season with 1/2 tsp kosher salt.

If baking: Toss tortilla pieces with 3 tbs oil and 1/2 tsp kosher salt, spread in a single layer on a baking sheet and bake 8-10 minutes, tossing halfway, until crisp.

In a blender or food processor combine mayonnaise, buttermilk, sour cream, seeded jalapeño, cilantro, lime juice, minced garlic, dried dill, kosher salt, and black pepper.

Blend until smooth and emulsified, about 30-45 seconds. Taste and adjust seasoning or jalapeño heat as desired. Chill until ready to use.

Tear or chop romaine lettuce and place in a large mixing bowl. Season with a light pinch of salt and pepper.

Add roasted street corn, black beans, halved cherry tomatoes, pickled red onions (drained), diced avocado, and crumbled queso fresco to the lettuce.

Add sliced grilled adobo chicken on top.

Drizzle 3-4 tablespoons of jalapeño ranch dressing over the salad (or toss with desired amount). Gently toss to combine so avocado and toppings are evenly distributed.

Scatter crispy corn tortilla bites over the top for crunch. Garnish with lime wedges and additional queso fresco if desired. Serve immediately.