Step 1

Add the white vinegar and ½ teaspoon of salt to a small bowl and whisk to combine. Add the thinly sliced jalapeno to the bowl and toss the ingredients together. Set aside to quick pickle the jalapeños.

Step 2

Next, in a large salad bowl, add the cherry tomatoes, bell peppers, and red onion. Add the red wine vinegar and salt to the bowl and toss. Let the ingredients rest for at least 15 minutes.

Step 3

Cook the corn. Heat 2 tablespoons of olive oil in a large skillet over medium/high heat. Add the corn. Season the corn with salt.

Step 4

Sauté the corn without tossing it for 3-4 minutes to brown the corn. Toss again and repeat until the corn kernels are browned. It will take 10-15 minutes to brown. Remove from the heat when browned.

Step 5

Make the sauce for the salad. Add all of the ingredients for the sauce (except for the paprika) to a bowl and mix.

Step 6

Add the shredded chicken and cooked corn to the bowl with the tomatoes and other vegetables. Pour the sauce over the ingredients and toss to combine.

Step 7

Top the salad with pickled jalapeños, avocados, and fresh cilantro, and dust with the paprika.

Step 8

Serve the chicken salad on its own, over greens, or with tortilla chips.