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GRILLED MEXICAN
CHICKEN SALAD
ACTIVE: 1 hr 15 min l TOTAL: 2 hr (plus
marinating) l SERVES: 4 to 6

Vegetable oil, for the grill
1 jalapeño pepper
1 pound tomatillos, husked and rinsed
1 orange, halved
2 limes, halved
1 small bunch cilantro, chopped
1 tablespoon fresh oregano
1 teaspoon chili powder
2 cloves garlic
Kosher salt and freshly ground pepper
1½ pounds skinless, boneless chicken
thighs (about 6)
3 assorted bell peppers, halved and seeded
1 poblano chile pepper, halved and seeded
2 small red onions, cut into 1-inch-thick rings
½ pineapple, cored and sliced ½ inch thick
6 corn tortillas
6 heads Little Gem or other baby lettuce,
quartered
½ cup crumbled Cotija cheese
1. Preheat a grill to medium high and brush
the grates with vegetable oil. Make the dressing:
Grill the jalapeño and tomatillos, turning, until
well charred and softened, about 5 minutes
for the jalapeño and 20 minutes for the
tomatillos. Transfer to a platter. Grill the orange
and 1 lime cut-side down until well marked,
about 2 minutes. Remove to the platter.
Turn off the grill.
2. Stem the jalapeño (remove the seeds
for less heat); transfer to a blender. Add the
tomatillos, the juice from the grilled orange and
lime, the cilantro, oregano, chili powder and
garlic. Season with salt and pepper; puree
until smooth. Transfer half of the dressing to
a large bowl; add the chicken and toss. Cover
and refrigerate 4 to 6 hours. Refrigerate the
remaining dressing until ready to serve.
3. Reheat the grill to medium high; brush the
grates with more vegetable oil. Brush the
bell peppers, poblano and red onions with
vegetable oil. Grill, turning, until charred and
softened, about 15 minutes; transfer to a
cutting board. Meanwhile, remove the chicken
from the marinade and grill, turning once,
until cooked through, 10 to 12 minutes; transfer
to the board. Brush the pineapple and the
remaining halved lime with vegetable oil.
Grill until marked, about 3 minutes; transfer
to the board. Warm the tortillas on the grill.
4. Arrange the lettuce on a platter. Slice the
bell pepper, poblano, chicken and pineapple.
Arrange on top of the lettuce along with the
red onions. Sprinkle with the cheese and season
with salt and pepper. Serve with the grilled lime,
tortillas and reserved dressing.