Chipotle chicken salad with jalapeno cilantro ranch

Slice the chicken breasts lengthwise into strips then across into cubes.

Weigh the cubed chicken in a bowl over a scale and add 1% salt, a sprinkle of ground cumin seed, 10 grams of chipotles in adobo and 10 grams of mayo, and mix.

Set a pan over high heat, aiming for around 425 degrees Fahrenheit surface temperature, add the chicken and sear completely untouched for about three to four minutes.

While the chicken sears, rinse out the marinade bowl and wash the raw chicken cutting board.

Flip all the pieces with a spatula and cook another two to three minutes.

While the chicken cools, weigh 100 grams low-fat sour cream, 15 grams mayo, the juice of half a lime, half a serrano, 10 grams fresh cilantro, a couple of sprigs of fresh dill and about one gram of salt into a blender container.

Blitz in the food processor until fully mixed and transfer to a squirt bottle.

Store the cooled chicken in a container.

Build: 45 grams of chopped romaine pre-dressed with 12 grams of sauce, drained black beans, cherry tomatoes and red onion, topped with 150 grams of the cooked chicken.

Add a tostada or tortilla chips for crunch and 13 more grams of the sauce over the top.