- Find it it in the international or Mexican food aisle. It's typically sold in a small tin or jar.
- White, rice and apple cider vinegar work well too.
- Use a combination of honey and mustard or another other condiments you have on hand. I've also used wasabi and maple syrup before and it was yum!
- Whether you like cos lettuce, cabbage or spinach, the vegetables that go in are entirely your choice.
- sometimes I like to omit the avocado until I serve, so it doesn't turn brown.
- Make this vegan/vegetarian by substituting the chicken for tofu or baked veggies.
- Consider adding rice, quinoa, couscous, chickpeas, butter beans, or lentils. Sunflower seeds or pepitas will add extra texture.
- In a bowl, marinate the chicken thighs with the paprika, chipotle, olive oil and salt for at least 15 minutes or in the fridge overnight.
- For the dressing: I like to get an old jar and place all the ingredients in it. Shake vigorously and your dressing is ready to go!
- In a medium fry pan on high-medium heat, pan fry the chicken thighs in batches. Depending on the thickness of the thigh, I like to fry each side for 4 minutes, or until slightly charred and cooked though. Set aside and allow to cool, then chop into bite-sized pieces.
- Time to assemble: this can be as pretty, neat and layered, or as loose and natural as you like. Evenly distribute the onions, tomatoes, chicken, corn, pepper, cos, coriander and avocado among the four jars (containers can work too). The avocado can be added when you're ready to serve to avoid browning.
- Place in the fridge and consume within 2-3 days.
- When ready to eat, pour a bit of dressing in (roughly 2 tablespoons, I prefer a lightly dressed salad). Shake the salad jar vigorously until salad is tossed well and evenly coated with dressing. Pour into a bowl and enjoy with corn chips.