2 tablespoon olive oil
1 tablespoon cilantro -- chopped fine
1 teaspoon cumin -- ground
1 teaspoon cayenne
salt and pepper
1 tablespoon cilantro -- chopped
3 sm heads red or green leaf lettuce
4 chicken breast halves
1-1/2 cups cheddar -- shredded
6 tomatillo -- chopped
1-1/2 cups Monterey Jack -- shredded
1/2 cup olive oil
3 tablespoon red wine vinegar
2 ancho chiles -- seeded
Instructions:
Combine the first measure of olive oil, ground cumin, cayenne, the
first measure of cilantro and salt (to taste) in a bowl. Remove the
skin and bones from the chicken breasts. Rub the chicken with the
olive oil and herb mixture. Grill the chicken on both sides until
tender (15 to 20 minutes). Set aside in a small bowl. Stir the chopped
tomatillo, the second measure of olive oil, the red wine vinegar,
the ancho chiles, the second measure of cilantro and salt and pepper
to taste in a small bowl. Set aside. Wash and dry the lettuce and
tear into chunks. Arrange in a large bowl. Cut the chicken breasts
into 1/2" thick slices and arrange in the center of the lettuce. Arrange
the shredded Cheddar and Monterey Jack around the chicken. Pour the
vinaigrette over the salad and serve.
