Chicken Fajita Salad with Poblano-Buttermilk Dressing

By Mary-2

Ingredients

• Juice of 2 limes
• 2 skinless, boneless chicken breasts (about 1 pound)
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 2 poblano chiles, halved and seeded
• 1 sweet onion, thickly sliced
• 1/2 cup buttermilk
• 4 medium flour tortillas
• 1/4 teaspoon cayenne pepper
• 1 large head romaine lettuce,torn into bite-size pieces

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Directions:

Preheat a grill or grill pan to medium. In a shallow bowl, pour all but 2 teaspoons of the lime juice over the chicken. Add 1 tablespoon olive oil and turn to coat; season with salt and black pepper. Cover and let marinate at room temperature for 15 minutes.

Meanwhile, in a large bowl, toss the chiles and onion with 2 tablespoons olive oil; season with salt and black pepper. Transfer the chiles to the grill and tent with foil. Grill, turning occasionally, until softened, 10 to 15 minutes. Transfer to a large bowl, cover and let stand for 15 minutes. Meanwhile, grill the chicken and the onion, turning once, 5 to 6 minutes on each side; let cool.

Peel the chiles and slice. Using a food processor, puree one-third of the chiles with the buttermilk, 1 tablespoon olive oil and the remaining 2 teaspoons lime juice; season with salt and black pepper. Transfer the remaining chiles to a medium bowl. Coarsely chop the grilled onion and add to the sliced chiles.

Brush the tortillas with the remaining 2 tablespoons olive oil and season with the cayenne, salt and black pepper. Grill, turning once, until crisp, about 2 minutes; cut into wedges.

In a large bowl, toss the romaine lettuce with half of the poblano dressing. Slice the chicken and serve on top of the romaine. Add the chile-onion mixture and the remaining dressing; serve with the grilled tortilla chips.