Santa Fe salad

Put fresh cilantro (1 cup), garlic (1 clove), fresh lime juice (2 tbsp), red wine vinegar (2 tbsp), creamy peanut butter (2 tbsp), brown sugar (1 tbsp), lime zest (1 tsp), toasted sesame oil (1 tsp), kosher salt (1/2 tsp) and freshly ground black pepper (1/2 tsp) in a blender or food processor. Blend until smooth.

With the blender running, slowly stream in neutral oil (1/2 cup) and extra virgin olive oil (1/4 cup) until fully emulsified.

Taste and adjust the seasoning. Refrigerate until ready to use.

In a bowl, whisk together creamy peanut butter (1/3 cup), soy sauce (2 tbsp), fresh lime juice (2 tbsp), honey (2 tbsp), rice vinegar (1 tbsp), chili garlic sauce (1–2 tsp), toasted sesame oil (1 tsp) and garlic (1 clove).

Whisk in warm water (3–6 tbsp) a little at a time until smooth and drizzleable. Taste, adjust and set aside.

Season the chicken breasts (6 breasts) generously with kosher salt (to taste) and freshly ground black pepper (to taste).

Grill, broil or pan-sear until cooked through (74°C / 165°F inside). Rest for 5 minutes, then slice thinly.

Grill or broil corn (6 ears) until lightly charred. Cool slightly and cut the kernels off the cob (about 4½ cups).

Fry corn tortilla (6 tortillas) in oil at 175°C (350°F) for 30–60 seconds until crisp. Drain and salt lightly.

Or bake them: toss the strips with a little oil and salt and bake at 190°C (375°F) for 8–12 minutes, stirring once.

In a very large bowl, combine romaine lettuce (1 1/2 lb), cooked black beans (2 1/4 cups), the corn kernels, the sliced chicken and the tortilla strips.

Toss with all of the Southwestern dressing (about 1¼ cups) until evenly coated.

Transfer to serving bowls and drizzle with all of the spicy peanut sauce (about ½ cup).

Top with Monterey Jack cheese (6 oz), diced Roma tomatoes (1 1/2 cups) and fresh cilantro leaves (3/4 cup).