Kim's Southwest Wedge Salad

As much as I love to cook, having someone cook for me is a very close second.  Especially, when it's done well.  Last night Kim took over the helm and prepared an expertly done grilled Romaine salad with an addictive Poblano dressing.  It included Mexican spiced chicken and a host of ingredients that came together in a smoky, seductive plate that I can't get off my mind.  It's simple, easy to prepare and you're going to love it.  Thanks Babe!  Enjoy!!


Poblano Dressing
1/2 C. fresh cilantro
1/2 C. roughly chopped Poblano pepper
1/4 C. olive oil
2 Tbsps. fresh lime juice
2 Tbsps. red wine vinegar
1 Tbsp. chopped onion
1 Tbsp. agave (can also use honey)
1/2 tsp. cumin
1 garlic clove
salt and fresh ground black pepper, to taste

Salad
3 strips smoked bacon, diced
1# boneless, skinless chicken breast, cut into 1"cubes (strips or shredded after cooked can work too)
1 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. Mexican oregano
1/2 tsp. sea salt
1/4 tsp. fresh ground black pepper
1 red onion, sliced into rings
1 Tbsp. olive oil
2 ears corn, shucked
1 C. cherry tomatoes
1 head red romaine, stem trimmed (but, still intact so head stays together)
1 ripe avocado, peeled and sliced

Preheat broiler to high heat.  Preheat grill to high.

Prepare dressing; place all dressing ingredients into a food processor or blender and blend until completely smooth.  Correct seasoning with salt and pepper.  Set aside.

In a mixing bowl add chicken, cumin, smoked paprika, oregano, salt, and pepper.  Toss to coat and set aside.  Broiler should be hot by now.  In a shallow oven dish, toss tomatoes with olive oil and place under broiler to blister; 2-3 minutes, then turn and 2-3 minutes more.  Remove, turn off broiler and reserve on the side.

Heat a skillet over medium high heat.  Add bacon and cook until crispy, about 5 minutes.  Remove bacon with slotted spoon and place on a plate lined with paper towel.  Chop bacon roughly and set aside.

Add chicken to hot bacon fat in skillet and cook over medium-high heat until cooked through 5-7 minutes.  Remove chicken and reserve in a bowl covered with tin foil to keep warm.  Add onion rings to hot skillet and sauté until slightly charred, 4-5 minutes.

Remove skillet from flame and add ears of corn directly to the burner.  Cook on burner for 5-7 minutes rotating corn frequently until slightly charred on all sides.  (The corn will pop and make all kinds of noise, this is normal and kinda fun!)  Once done, slice the corn off the cob and set aside in a small bowl.

Drizzle some olive oil on the cut-side of the romaine and season with salt and pepper.  Place cut-side down on very hot grill at a ten o'clock position (we're going to get those really cool diamond shaped char marks), press down gently and let sit for 1-2 minutes.  Using tongs move lettuce to a two o'clock position, press down gently and let cook for another minute or two.  (You are looking to just char the lettuce a bit, not cook it so as to be limp and mushy.  The lettuce should still be crisp, while getting a beautiful smoky quality from the grill.)

Assemble your salads; Use the lettuce wedge as the base and top with all the ingredients, don't forget the avocado.  Drizzle dressing over and serve.  Enjoy!