Chicken and Corn Taco Salad

Ingredients:

• 2 8-inch (20 cm) wheat tortillas, quartered and cut into strips
• 2 tablespoons of vegetable oil
• 1 and 1/4 teaspoons grated lime zest + juice of 2 limes
• 1 can (425 g) canned black beans, rinsed
• 1 cup frozen popcorn, thawed
• 2 tomatoes, chopped
• 1 tbsp chopped pickled jalapeno pepper + 2 tbsp brine
• Half a head of iceberg lettuce, shredded (about 8 cups)
• 2 cups shredded grilled chicken (skin removed; about 10 oz.)
• 1 small avocado, cut into pieces
• 1 cup grated sharp cheddar (about 110 g)

Preparation:

1. Preheat oven to 375°F (190°C). Line a baking sheet with foil. In a medium bowl, toss the tortilla strips with 1 tablespoon vegetable oil, 1/2 teaspoon lime zest, a pinch of salt, and freshly ground black pepper; arrange in a single layer on the prepared baking sheet. Bake, stirring once, until golden brown and crisp, 10 to 12 minutes; let cool.
2. Meanwhile, in a medium bowl, combine the beans, corn, tomatoes, pickled jalapeños, and brine, the remaining 1 tablespoon vegetable oil, 3/4 teaspoon lime zest, lime juice, 3/4 teaspoon salt, and a few grinds of freshly ground black pepper. Let sit, stirring occasionally, until the juices are released, about 10 minutes.
3. Divide the salad among 4 deep bowls and top with the beans and their juices, chicken, avocado, cheese, and tortilla strips.