Grilled Chicken and Romaine With Tomatillo Sauce

March 9, 2018
Created by Harmons
28-30 minutes
Serves 2-4
  • Sauce
  • 1/4 white onion
  • 1 clove garlic
  • 1 tomatillo, husk removed
  • 1/2 jalapeno halved, stem and seeds removed
  • 1/2 avocado, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 1 Tbsp fresh lime juice
  • Salt and freshly ground pepper
  • Salad
  • 2 chicken breasts, cut into thin strips
  • Salt
  • 2 heads romaine lettuce, outer leaves removed, halved lengthwise
  • 2 Tbsp olive oil
  • 1 Tbsp fresh lime juice, for garnish
  • 2 oz cotija cheese, crumbled, for garnish
  • 2 Tbsp crumbled tortilla chips, for garnish

In a saucepan filled halfway with water, bring to a boil over high heat. Add onion, garlic, tomatillo, and jalapeño and bring to a boil. Reduce heat to low and let simmer until vegetables are soft, 6-8 minutes. Strain vegetables and reserve cooking liquid.

In a blender, add onion mixture, avocado, and cilantro and pulse to combine. With motor running on low speed, add 1/4 cup oil and 2 tablespoons cooking liquid and blend until combined. Add lime juice and season with salt and pepper.

Heat a grill pan over medium-high heat. Season chicken with salt and pepper and drizzle cut sides of romaine with oil and season with salt. Grill chicken, tossing occasionally, until browned, about 7 minutes. Transfer to a plate. Grill romaine in batches, cut side down, until grilled and charred in places, about 3 minutes. Turn and grill on second side, about 2 minutes. Repeat with remaining romaine.

Drizzle sauce over grilled chicken and romaine and garnish with lime juice, cheese, and tortilla chips.