Pickled Red Onions

1. Combine red wine vinegar, sugar, and salt in a container with a lid (preferably a jar like a 16oz mason jar).
2. Stir the mixture really well, or screw the lid on and shake, shake, shake.
3. Carefully drop in the red onion slices and push them down to submerge in the liquid.
4. Cover and place in the fridge for at least 2 hours or overnight (preferred).

Prep

1. Chop kale and romaine. Dice avocado. Crunch up the tortilla chips. Set aside.
2. Drain corn. Place in a medium bowl, season with salt, pepper, onion, and garlic. Set aside.

Chicken

1. Preheat oven to 350 degrees F. Prep a baking sheet by lightly coating it with oil.
2. Lay chicken out and season with salt and pepper.
3. Place bread crumbs and scrambled eggs in separate, shallow bowls.
4. We’re double dredging–with one chicken breast, dip into the egg. Let excess fall off, then roll in the bread crumbs. Once completely covered, dip back into the egg, then again in the bread crumbs.
5. Place chicken on a baking sheet and repeat with the second chicken breast.
6. Bake in the oven for 18-20 minutes or completely cooked. Remove from oven and place on a plate to rest.
7. Divide each chicken breast in half and cut into bite sized pieces.
8. Turn oven on broil.
9. Place corn on the baking sheet and put back in the oven.
10. Broil until charred.

Poblano Ranch Dressing

1. Combine all ingredients in a blender or food processor. Blend until smooth. Set aside.

Assembling the salad

1. Take a little bit of everything and combine into a mixing bowl. Drop in dressing and mix.
2. Transfer to a serving bowl and enjoy!