2 skinless, boneless chicken breasts (about 1 lb.)
1/4 cup, plus 2 Tbsp. EVOO
Salt & Pepper
2 poblano peppers
1 onion thickly sliced in rings
1/2 cup buttermilk
4 medium flour tortillas
1/4 tsp. cayenne pepper
1 large head romaine lettuce torn into bite-size pieces
Preheat a grill or grill pan to medium heat. Zest the limes and put 1/2 the zest into a shallow bowl, reserving the other 1/2 of zest. In the same bowl juice the limes (save 1/2 a lime for juice in the dressing). Add the chicken breast to the bowl along with 1 Tbsp. EVOO and salt & pepper; coat both sides with the marinade. Cover and let sit at room temperature for about 15 minutes.
Meanwhile, in a large bowl, toss the peppers and onions with 2 Tbsp. EVOO and salt & pepper.
If using a grill: transfer the peppers to the grill and tent with foil. Grill for 10-15 minutes and turn occasionally until the skin is charred and black.
If using the stove: set the broiler to high and transfer the peppers to a baking sheet. Keep an eye on them and when they are charred and black on a side, rotate the pepper to another side until the whole pepper is charred and black.
Transfer the peppers to a bowl and cover with plastic wrap for about 15 minutes.
During this time, grill the chicken and the onions, turning once 5-6 minutes on each side; let chicken cool on a cutting board and when the onions are cool, slice and put in a bowl.
Peel the peppers and discard the seeds, then slice. Using a food processor, puree 1/3 of the peppers with the buttermilk, 1 Tbsp. EVOO, juice the saved 1/2 lime, and the reserved zest. Season the dressing with salt & pepper to taste. Transfer the remaining peppers to the bowl with the onions.
Brush tortillas with remaining 2 Tbsp. EVOO and season with salt & pepper and cayenne pepper. Grill on grill or in grill pan, turning once, until crisp and golden; about 2 minutes. Cut tortillas into 4ths.
In a large bowl, toss the romaine lettuce with about 1/2 the poblano-buttermilk dressing. Slice the cooled chicken thinly and serve on top of the romaine. Add the pepper/onion mixture and the remaining dressing to each individual salad; serve with the grilled tortillas.
*Recipe courtesy of Everyday with Rachael Ray, May 2009, p. 62.
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