Chipotle Ranch:

• 1/2 cup mayo
• 1/2 cup sour cream (regular or dairy-free)
• 3 tablespoons chipotle peppers in adobo sauce, chopped (more if desired)
• 1 tablespoon + 1 teaspoon dried parsley leaves
• 2 teaspoons red wine vinegar
• 1 1/2 teaspoons dried dill weed
• 1 1/2 teaspoons dried chives
• 1 teaspoon onion powder
• 1 teaspoon lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon garlic, minced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

Tex Mex Chopped Salad:

• 6 boneless, skinless chicken thighs
• 2–3 tablespoons soy sauce (sub Tamari or coconut aminos for gluten-free)
• kosher salt and ground black pepper
• 4 cups romaine lettuce, chopped
• 15oz can of black beans, drained and rinsed
• 15oz can of corn, drained and rinsed
• 1 cup white cheddar cheese, shredded
• 1 1/2 cup cherry tomatoes, halved or quartered
• 1 red bell pepper, diced
• 2 avocado, sliced or diced
• 1/3 cup green onions, sliced
• 1/4 cup fresh cilantro
• 1 cup tortilla strips, more as desired
• for serving: fresh lime wedges, salsa, sour cream