Marinade
1/4 cup extra-virgin olive oil
2 Tbs. fresh lime juice
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. kosher salt
freshly ground black pepper, to taste
6 boneless, skinless chicken thighs, approx. 4 oz. each
Dressing
1 large poblano chile pepper, chopped (after roasting until blistered, blistered skin removed)
1/2 cup sour cream
1/2 cup lightly packed fresh cilantro leaves and tender stems
1 Tbs. fresh lime juice
1 large clove garlic
1/2 tsp. ground cumin
1/2 tsp. kosher salt
freshly ground black pepper, to taste
Salad
4 cups thinly sliced romaine lettuce
1 1/2 cups crushed blue or yellow corn tortilla chips
1 cup diced ripe roma tomatoes
2 avocados, diced
15 oz. can pinto or black beans, drained and rinsed well
In a medium bowl, whisk marinade ingredients together; add chicken thighs, turning several times to coat evenly. Cover and refrigerate for 30 minutes - 1 hour. While chicken is marinating, prepare dressing: place all ingredients into bowl of food processor and process until smooth.
Once chicken is marinated, cook over medium direct heat until cooked throughout, approx. 8-10 minutes, turning once or twice, or until juices run clear. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into thin strips. Place all ingredients into separate piles on large serving platter; dress with prepared dressing and toss to combine.
Now You're Cookin,
Chef Alli