-
1
In a large nonreactive baking dish, mix 1/4 cup plus 2 tablespoons of the canola oil with 3 tablespoons of the lime juice, the garlic, jalapeo and 1 teaspoon of salt.
-
2
Add the chicken, turn to coat and let stand at room temperature for 1 hour or refrigerate for up to 4 hours.
-
3
Roast the red and green peppers under the broiler or directly over a gas flame, turning occasionally, until charred all over, about 10 minutes.
-
4
Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes.
-
5
Peel the peppers, discard the stems and seeds, then dice.
-
6
Meanwhile, in a medium skillet, heat 1/4 cup of the oil until shimmering.
-
7
Add the tortilla strips and fry over high heat, turning frequently, until golden, about 2 minutes.
-
8
Drain on paper towels and sprinkle with salt.
-
9
In a blender, combine the remaining 3/4 cup of oil with the cilantro, sugar, vinegar and the remaining 1/4 cup of lime juice and puree until smooth.
-
10
Season the vinaigrette with salt and pepper.
-
11
Heat a large cast-iron grill pan and lightly rub it with oil.
-
12
Remove the chicken from the marinade and scrape off any garlic and jalapeno bits.
-
13
Grill the chicken over moderate heat, turning occasionally, until browned and cooked through, 10 to 12 minutes.
-
14
Transfer to a work surface and let stand for 10 minutes, then cut into 3/4-inch dice.
-
15
In a large bowl, combine the roasted peppers with the tomatoes, avocados, onion, jicama, tomatillos and chicken.
-
16
Add the vinaigrette and toss gently to coat; season with salt and pepper.
-
17
Transfer the salad to a large platter, scatter the fried tortilla strips on top and serve.
