Rosie's Chicken Salad with Tomatillo Dressing

Confession: I haven't tasted this yet - it's in the process of being "assembled" right now. But it looks and smells tasty. A sure-fire winner. Plus, you get to buy TOMATILLOS. I didn't know what a tomatillo was until last night at Winco (they do resemble an armadillo, if you were wondering). Also, I don't know why this font is so big and in bold. I'm not trying to be emphatic. Except for the capital letter part.

2 bunches of Romaine lettuce	Tortilla strips
Grilled chicken breasts	Avocado (optional)
1 ½ cups of Romano cheese	Tomatillo dressing
Zaterain’s black bean rice mix (prepared as directed-I add ¾ c. white rice, 1 ½ c. water)	½ bunch fresh cilantro (optional)
2 cans black beans, rinsed	Fresh lime slices (optional)

Chicken Garlic Lime Marinade:

¼ c. olive oil	Juice from 2 fresh limes
6 Tbl. Soy sauce	1 tsp. salt
¼ c. red wine vinegar	1 ½ tsp. black pepper
6 Tbl. Worcestershire sauce	Cloves of crushed fresh garlic
6 boneless, skinless chicken breasts

In a large resealable bag, blend all in the bag. Place the chicken breasts in and shake. Marinade for at least 6 hours. Try not to leave in longer, as the citrus juice will toughen the chicken. Rotate the bag often to get complete sides of chicken.

Rosie’s Tomatillo Dressing:

1 jalapeno pepper	¾ jar of Ranch dressing
2 medium tomatillos cut into bite size	Salt to taste
½ bunch fresh cilantro	Juice from 1 fresh lime

Pour Ranch dressing in blender, add tomatillo pieces and cilantro and jalapeno. Blend on high for about 1 minute or until the sauce is smooth. Pour in lime juice and blend.