• Wash and dry produce. • Quarter lemon. Halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice into half-moons. Remove and discard any large stems from kale; chop into bite-size pieces. Finely dice tomato. Gently crush tortilla chips in the bag into bite-size pieces.

• In a small bowl, combine jalapeño, juice from half the lemon, 1/4 tsp sugar (1/2 tsp for 4 servings), and a big pinch of salt. Cover tightly with plastic wrap and microwave for 45 seconds. Set aside to pickle.

• Pat chicken* dry with paper towels and season all over with half the Mexican Spice Blend (you’ll use the rest later) and a big pinch of salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, until browned and cooked through, 3-5 minutes per side. • Transfer to a cutting board.

• Meanwhile, in a medium bowl, whisk together dressing, mayonnaise, remaining Mexican Spice Blend, and juice from remaining lemon. Add jalapeño pickling liquid (you’ll use the pickled jalapeño in Step 6) and whisk to combine. Gradually whisk in 2 TBSP olive oil (4 TBSP for 4 servings). Taste and season with salt and pepper. • Transfer 2 TBSP spicy Caesar dressing (4 TBSP for 4) to a second small bowl and reserve.

• Place kale in a large bowl; add a drizzle of olive oil and a pinch of salt. Using your hands, massage kale until leaves are tender, 1-2 minutes. • Add remaining spicy Caesar dressing and toss to coat. Taste and season with salt and pepper.

• Slice chicken crosswise. Roughly chop pickled jalapeño; transfer to bowl with kale. Add guacamole, half the chicken, half the tomato, and half the tortilla chips to bowl; toss to combine. • Divide salad between bowls. Top with remaining chicken, remaining tomato, and remaining tortilla chips. Drizzle with reserved spicy Caesar dressing and serve. Chicken is fully cooked when internal temperature reaches 165°.