For the Southwestern Grilled Chicken:

• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 3 minced garlic cloves
• 1 teaspoon adobo from canned chipotles in adobo
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon cumin
• Kosher salt and black pepper, to taste
• 2 boneless, skinless chicken breasts

For the Jalapeno Buttermilk Ranch:

• 1/2 cup good-quality mayonnaise
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 2 tablespoons chopped pickled jalapenos plus 2 teaspoons pickling juice, or to taste
• 1/4 cup fresh minced cilantro
• 1 1/2 teaspoons fresh minced dill (or 1/2 teaspoon dried dill)
• 1 bunch minced chives
• 2 cloves garlic
• Kosher salt and back pepper, to taste

For the Southwestern Salad:

• 2 heads romaine lettuce
• 1/2 cup black beans
• 2 ears grilled corn
• 3 hard boiled eggs, sliced
• 6-8 cherry tomatoes
• 1 small avocado, peeled, pitted, and thinly sliced
• 6 slices bacon, cooked and crumbled
• 2 ounces cheddar jack cheese
• 1/2 cup tortilla strips