Grilled Tomatillo Chicken Salad with Creamy Pumpkin Seed Dressing

Serves 6 as a Main Course

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.