Preparation:
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. |
