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1
For the beer-braised chicken: Preheat the oven to 350 degrees F. Heat a large skillet over high heat.
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2
Season the chicken with 1 tablespoon salt and 2 teaspoons pepper.
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3
Add the grapeseed oil to the skillet and sear the chicken thighs on all sides until golden brown, 2 to 3 minutes per side.
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4
Do not overcrowd the pan or the chicken will steam instead of sear; work in batches if necessary.
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5
Transfer the chicken to an oven-safe casserole dish with the onion, carrots and celery.
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6
Add the beer to the drippings in the skillet and cook, scraping up the bits on the bottom of the pan with a wooden spoon, until the liquid is reduced by half.
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7
Add the chicken stock and brown sugar and bring to a simmer.
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8
Season the braising liquid with salt and pepper.
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9
Pour the braising liquid over the chicken and cover the pan with foil.
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10
Transfer the casserole dish to the oven and cook until the chicken is tender, 45 to 60 minutes.
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11
Remove the pan from the oven, remove the foil and allow the chicken to cool in the braising liquid.
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12
Shred the chicken meat.
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13
For the vinaigrette: In a blender, combine the lime juice, chili sauce, vinegar, mustard, garlic and oregano and puree.
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14
Slowly add the olive and vegetable oils while the blender is running.
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15
Season the vinaigrette with salt and pepper.
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16
For the salad: Arrange a layer of the lettuce leaves on each plate.
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17
Spread 1/4 cup each of the tomatoes, olives, Cheddar and chicken over the lettuce.
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18
Drizzle with some vinaigrette and then repeat with an additional layer of lettuce, tomatoes, olives, Cheddar and chicken.
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19
Add a final drizzle of vinaigrette and serve with the guacamole, sour cream and tortilla chips on the side.
