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1
Preheat the oven to 375 degrees F.
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2
In a large bowl, toss chicken with all of the seasonings.
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3
Cover with plastic wrap, and allow chicken to marinate for at least 30 minutes.
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4
Preheat a grill or a large grill pan over medium-high heat.
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5
Grill chicken on each side for 1 to 2 minutes per side.
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6
If your pan is not oven-safe, then transfer chicken to a baking dish and let finish cooking in the oven for 7 to 9 minutes, or until fully cooked through.
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7
Let the chicken cool, slice it into julienne strips, and reserve.
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8
Heat a pan of canola oil until the temperature of the oil reaches 375 degrees F. Fry the tortilla strips until crisp, about 2 minutes.
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9
With a spider or slotted spoon, remove the strips from the pan and let drain on a paper towel.
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10
In a large mixing bowl, toss the lettuce, onions, and tomatoes with 1 cup of the Tomatillo Vinaigrette.
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11
Toss until all ingredients are well mixed.
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12
Divide the lettuce mixture evenly among 4 dinner plates or individual salad bowls.
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13
Arrange 4 tomato quarters around the edge of each salad.
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14
In a circular pattern, arrange the chicken atop each salad, alternated with the avocado and poblano slices in between.
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15
Sprinkle about 1/4 cup cheese over each salad.
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16
Drizzle the remaining vinaigrette over the chicken and vegetables.
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17
Garnish with the tortilla strips and cilantro.
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18
Add the tomatillos to a pot of simmering water, and blanch for 5 minutes.
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19
Drain the tomatillos into a colander, and allow them to cool slightly.
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20
In blender, combine all of the ingredients except the oil.
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21
Puree the mixture for 15 seconds, and then continue blending for 30 seconds, slowly drizzling in the olive oil through the top until the dressing emulsifies.
