1/2 cup mayonnaise, or 1/4 cup mayonnaise plus 1/4 cup plain Greek yogurt or sour cream
2 tablespoons freshly squeezed lime juice (1 medium lime)
1 tablespoon sauce from canned chipotle peppers in adobo sauce, plus more as needed
1 teaspoon Worcestershire sauce
1 teaspoon fish sauce
3/4 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1 clove garlic, finely grated
Kosher salt
2 tablespoons olive oil
12 ounces cooked boneless chicken, preferably rotisserie, shredded into large pieces (about 2 cups)
1 cup fresh or frozen corn kernels (no need to thaw)
Kosher salt
1 clove garlic, finely grated
2 tablespoons water
2 medium romaine lettuce hearts, halved lengthwise and cut crosswise into 1-inch-wide strips
1 (about 15-ounce) can black beans, drained, rinsed, and patted dry
1 small red onion, halved and thinly sliced (about 1 cup)
1 cup cherry or grape tomatoes, halved
1 ripe medium avocado, quartered lengthwise, pitted, and thinly sliced
1/2 cup shredded cheddar cheese
1 cup lightly crushed tortilla chips
1/2 cup fresh cilantro leaves
Instructions
Stir 1/2 cup mayonnaise, 2 tablespoons lime juice, 1 tablespoon adobo sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon fish sauce, 3/4 teaspoon Dijon mustard, 1/2 teaspoon ground cumin, and 1 finely grated garlic clove together in a small bowl. Taste and season with kosher salt and more adobo sauce as needed.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 12 ounces shredded, cooked chicken, 1 cup corn kernels, and 1 pinch kosher salt. Toss to coat and spread the chicken out into an even layer. Cook, stirring occasionally, until golden-brown and crispy in spots, about 5 minutes.
Remove the skillet from the heat. Add 1 finely grated garlic clove and 2 tablespoons water, and scrape up any browned bits from the bottom of the pan.
Place 2 sliced medium romaine lettuce hearts and half of the dressing (1/2 scant cup) in a large bowl, and toss to coat. Divide between 4 plates or bowls. Top with the chicken mixture; 1 (about 15-ounce) can drained, rinsed, and dried black beans; 1 thinly sliced small red onion; 1 cup halved cherry tomatoes; 1 thinly sliced ripe medium avocado; 1/2 cup shredded cheddar cheese; and 1 cup lightly crushed tortilla chips.
Drizzle with the remaining dressing, then garnish with 1/2 cup fresh cilantro leaves.
