Recipe information
Yield
serves 6 to 8 as a main dish
Ingredients
1
1
1
1
1
4
4
1
1
1
1
1
1
2
1
1
1
1
Green Goddess Dressing
1
1
2
1
1
1
2
2
2
1
1
1
Need to make a substitution?
Preparation
Step 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. Place the chicken breasts in a large resealable plastic bag. Pour the marinade into the bag, and refrigerate at least 1 hour or overnight.
Step 2
Heat a grill or grill pan over medium-high heat. Lift the chicken from the bag, allowing the excess marinade to drain off. Cook until grill marks appear and the chicken is cooked through, about 5 minutes per side. Cool the chicken completely, and cut into 1/2-inch pieces; set aside.
Step 3
Place the eggs in a saucepan with cold water to cover. Bring to a boil. Cover; remove from heat. Let sit 11 minutes. Drain; rinse under cold running water until cooled. Peel and roughly chop the eggs.
Step 4
Heat a skillet over medium heat. Cook the bacon until crisp, and drain on paper towels. Crumble when cool; set aside.
Step 5
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. Turn the peppers with tongs as they char. (Alternatively, place the peppers on a baking pan; broil in the oven, turning as each side becomes charred.) Transfer to a large bowl; cover immediately with plastic wrap. Let the peppers sweat until cool enough to handle. Peel off the blackened skin and discard. Remove the seeds; chop the yellow pepper into 1/2-inch pieces and the poblano into 1/4-inch pieces; set aside separately.
Step 6
In a bowl, combine the yellow pepper, tomato, olives, and half the chopped onion. Sprinkle with salt and pepper; set aside. 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.
Step 7
Combine the black beans with the remaining 1/4 cup cilantro and chopped onion. Drizzle with the remaining 2 tablespoons olive oil, and season with salt and pepper; set aside.
Step 8
Arrange the romaine on a platter. Arrange the chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve.
Green Goddess Dressing
Step 9
Combine all the ingredients in a blender or food processor; process until smooth. Refrigerate in an airtight container up to 3 days.
