Dressing

1/4 cup toasted, salted pepitas

1 cup buttermilk

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

3 tablespoons freshly grated Parmesan cheese

1 garlic clove, minced

1 1/2 tablespoons finely chopped cilantro

1 teaspoon grainy mustard

5 tablespoons olive oil

salt and freshly ground black pepper

Salad

2 whole medium chicken breasts, skinned, boned and halved (flattened for grill pan)

1 recipe Tomatillo Salsa

2 heads romaine lettuce, dark green outer leaves removed, torn into bite-size pieces

1/2 cup fresh corn kernels (about 1 ear)

1/2 cup diced jicama

6 cherry tomatoes, halved

1. In a medium skillet over medium heat, toss the pepitas for 2-3 minutes or until lightly crisp.

2. In a blender, combine 2 tablespoons of the pepitas and the remaining dressing ingredients, and blend until smooth. Taste for seasoning. Transfer to a glass jar and refrigerate.

3. Arrange chicken breasts in a shallow non aluminum dish, pour tomatillo salsa over chicken and turn chicken to coat evenly. Cover, refrigerate and marinate for 2 to 4 hours.

4. Prepare a barbecue for medium-high heat grilling, or heat a lightly oiled grill pan. Remove chicken from marinade and grill for 7 to 10 minutes on each side on the barbecue or 5 minutes on each side in the grill pan, until cooked through. Transfer chicken to a carving board and cut on a diagonal into 1/2-inch slices.

5. To serve, arrange salad greens in a large bowl. Top with chicken strips, then scatter corn, jicama, tomatoes and remaining 2 tablespoons of the pepitas over the top. Pour enough dressing over the salad to moisten. Serve remaining dressing on the side.

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