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1
Combine the 1/4 cup lime juice, 1/4 cup oil, soy sauce, 1/2 teaspoon cumin, and red pepper flakes in a small bowl.
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2
Place the chicken breasts in a large resealable plastic bag.
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3
Pour the marinade into the bag, and refrigerate at least 1 hour or overnight.
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4
Heat a grill or grill pan over medium-high heat.
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5
Lift the chicken from the bag, allowing the excess marinade to drain off.
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6
Cook until grill marks appear and the chicken is cooked through, about 5 minutes per side.
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7
Cool the chicken completely, and cut into 1/2-inch pieces; set aside.
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8
Place the eggs in a saucepan with cold water to cover.
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9
Bring to a boil.
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10
Cover; remove from heat.
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11
Let sit 11 minutes.
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12
Drain; rinse under cold running water until cooled.
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13
Peel and roughly chop the eggs.
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14
Heat a skillet over medium heat.
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15
Cook the bacon until crisp, and drain on paper towels.
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16
Crumble when cool; set aside.
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17
Place the yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for the chicken.
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18
Turn the peppers with tongs as they char.
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19
(Alternatively, place the peppers on a baking pan; broil in the oven, turning as each side becomes charred.)
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20
Transfer to a large bowl; cover immediately with plastic wrap.
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21
Let the peppers sweat until cool enough to handle.
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22
Peel off the blackened skin and discard.
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23
Remove the seeds; chop the yellow pepper into 1/2-inch pieces and the poblano into 1/4-inch pieces; set aside separately.
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24
In a bowl, combine the yellow pepper, tomato, olives, and half the chopped onion.
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25
Sprinkle with salt and pepper; set aside.
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26
In another bowl, combine the poblano with the avocados, 1/4 cup cilantro, juice of 2 limes, cayenne pepper (if using), and remaining 1/2 teaspoon cumin; season with salt and pepper; set aside.
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27
Combine the black beans with the remaining 1/4 cup cilantro and chopped onion.
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28
Drizzle with the remaining 2 tablespoons olive oil, and season with salt and pepper; set aside.
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29
Arrange the romaine on a platter.
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30
Arrange the chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine.
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31
Drizzle with dressing; serve.
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32
Combine all the ingredients in a blender or food processor; process until smooth.
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33
Refrigerate in an airtight container up to 3 days.
