Instructions
- Prepare the Chicken: Season Chicken thighs with adobo seasoning and smoked paprika. Heat Grapeseed oil in a cast iron skillet over medium-high heat. Sear Chicken for 3-4 minutes per side, then finish in a 350°F (175°C) oven for 10-12 minutes, or until cooked through. Let cool and dice or shred.
- Make the Sauce: In a small bowl, combine all Sauce ingredients and whisk until emulsified.
- Prepare Pickled Red Onion: Thinly slice red onion and quick-pickle in champagne vinegar, sugar, and salt for at least 30 minutes.
- Blister the Corn: Heat a dry cast iron skillet over high heat. Add corn kernels and cook, stirring occasionally, until slightly charred and blistered.
- Cook Black Beans: Soak and cook heirloom black beans from dry until tender.
- Assemble the Salad: In a large bowl, combine Butter lettuce, Avocado, Blistered corn, Heirloom black beans, Pickled Red onion, and Cilantro microgreens.
- Add the Chicken: Add the cooked Chicken to the salad.
- Dress the Salad: Gently toss with the Sauce.
- Serve: Garnish with house-made Blue corn tortilla strips and serve immediately.
