Chipotle Chicken Taco Salad Recipe

Place thinly sliced red onion in a jar or bowl. Combine apple cider vinegar, water, sugar and salt in a small saucepan and heat until sugar dissolves (about 1–2 minutes). Pour hot brine over onions, press to submerge, cool to room temperature, then refrigerate at least 30 minutes (can be made up to 5 days ahead).

Rinse rice under cold water until water runs clear. In a medium saucepan bring 2 cups water or stock, 1 tsp butter (or oil) and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes. Fluff with fork, stir in lime zest, 1 tbsp lime juice and 1 cup chopped cilantro. Keep warm.

Make marinade

In a bowl or zip-top bag combine 2 tbsp chopped chipotle in adobo, 2 tbsp lime juice, 2 tbsp olive oil, 2 tsp minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Whisk or shake to combine.

Marinate chicken

Add chicken thighs to the marinade, turning to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours. If refrigerated, bring to room temperature 20 minutes before cooking.

Cook chicken

Heat a grill pan or grill to medium-high and oil lightly. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges char slightly. Alternatively, sear in a hot skillet for 4–6 minutes per side. Transfer to a cutting board and rest 5 minutes, then slice into strips.

Heat a small skillet or cast-iron pan over high heat. Add the corn kernels (no oil if using a nonstick high-heat surface; otherwise add 1 tsp oil) and spread in an even layer. Let char without stirring for 2–3 minutes until browned, then stir and cook another 1–2 minutes. Remove from heat and season with a pinch of salt. Cool slightly before assembling.

In a jar combine 1 tsp minced chipotle, 1 tbsp honey, 2 tbsp apple cider vinegar, 1 tbsp lime juice, 1 tsp Dijon mustard, 4 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Secure lid and shake vigorously until emulsified. Taste and adjust sweetness or acidity as desired.

Divide warm coriander & lime rice among 4 shallow bowls (about 1/2 cup rice each). Top rice with chopped cos lettuce (about 1½ cups per bowl). Arrange sliced chipotle chicken, charred corn, crumbled feta, pickled red onions (about 2 tbsp per bowl), sliced jalapeño (to taste), spoonfuls of tomato salsa (about 2 tbsp) and a dollop of sour cream (about 1–2 tbsp) on each salad. Sprinkle crushed tortilla chips over top and drizzle 1–2 tbsp chipotle honey vinaigrette per bowl. Garnish with extra cilantro and serve with lime wedges.