Baja Blackened Chicken

Romaine, blackened chicken thigh, organic black bean, corn, pickled onion, cotija, organic blue corn tortilla strips, avocado, lime wedge, creamy jalapeño lime dressing (1oz: 40 cals)

The challenge: could we make something as satisfying as nachos but in salad form. It turns out, yes. For the salad base, we use juicy and crisp hand-cut romaine from fresh heads of lettuce we lovingly prepare. For a bit of heat, we arrange sliced spicy blackened chicken thighs in the center. Around the chicken goes some cilantro-flecked black bean salad, roasted corn, salty cotija cheese, and quick-pickled onions, made in a brine sweetened with agave nectar. Avocado lovers, take note: You’ll find an entire half of perfectly ripe avocado on top. The creamy cilantro green goddess dressing, brightened with lots of lime juice, acts as a crema, of sorts, and cools the burn of the chicken. To complete the nacho vibe and bring some extra crunch, we add a few blue corn tortilla chips. (We won’t blame you if you use them for scooping.)