Rick Bayless Mexican Chicken Salad With Guacamole And Fresh Romaine

• 1/2 cup vegetable or olive oil, plus a little more for the onion
• 4 cloves garlic, peeled and halved
• fresh hot green chiles to taste (2 serranos or 1 large jalapeno), stemmed and quartered
• 1/2 cup fresh lime juice
• 3/4 cup cilantro, roughly chopped
• freshly ground black pepper
• salt
• 4 medium sized chicken breast halves, boneless and skinless
• 1 medium white onion, cut into 1/2-inch slices
• 2 ripe avocados
• 2 romaine hearts, sliced crosswise at 1/2-inch thick
• 1/3 cup grated Mexican queso anejo or other garnishing cheese like Romano or Parmesan

1. Heat the oil in a small skillet over medium heat.
2. Add the garlic and chiles, and cook until the garlic is soft and lightly browned, 2 to 3 minutes.
3. Cool.
4. In a blender, puree the lime juice, cilantro, and 1 teaspoon salt and 1/2 teaspoon black pepper, and the garlic and chile oil.
5. Marinate the chicken with 1/3 of the mixture for up to 1 hour.
6. Heat a grill pan or gas grill over medium to medium-high (or start a charcoal fire and let it burn until the coals are medium hot and covered with white ash).
7. Lightly brush the onion slices with oil and season with salt.
8. Grill the onion and the chicken until the chicken is cooked through and the onion is well-browned, 5 to 6 minutes per side.
9. Chop the grilled onion into small pieces and put it into a bowl.
10. Pit and peel the avocados, scooping the flesh in with the onion.
11. Add another third of the garlic marinade and coarsely mash everything together with a potato masher, large fork or the back of a spoon.
12. Taste and season with salt, usually about 1/2 teaspoon.
13. Put sliced romaine into a large bowl, dress with the remaining third of the marinade and toss to combine.
14. To serve, divide between four dinner plates.
15. Put a portion of the guacamole into the center of each plate.
16. Cut each breast into cubes and arrange over the guacamole.
17. Sprinkle with queso anejo (or its substitute) and drizzle with more dressing.

vegetable, garlic, fresh hot green chiles, lime juice, cilantro, freshly ground black pepper, salt, chicken, white onion, avocados, hearts, queso anejo

Taken from www.foodrepublic.com/recipes/rick-bayless-mexican-chicken-salad-with-guacamole-and-fresh-romaine-recipe/ (may not work)