Ingredients

serves 6 to 8 as a main dish

　　1/4 cup freshly squeezed lime juice, plus juice of 2 limes

　　1/4 cup plus 2 tablespoons extra-virgin olive oil

　　1/4 cup soy sauce

　　1 teaspoon ground cumin

　　1 teaspoon crushed red pepper flakes

　　4 boneless, skinless chicken breast halves

　　4 large eggs

　　1/2 pound thick-sliced bacon

　　1 yellow bell pepper

　　1 poblano chile

　　1 tomato, seeded and cut in 1/2-inch pieces

　　1/2 cup roughly chopped pitted black olives (2 1/2 ounces)

　　1 sweet onion, cut into 1/4-inch pieces

　　Coarse salt and freshly ground black pepper

　　2 ripe but firm Hass avocados, peeled and cut into 1/2-inch pieces

　　1/2 cup chopped fresh cilantro

　　1/8 teaspoon cayenne pepper (optional)

　　1 15-ounce can black beans, rinsed and drained

　　1 small head romaine lettuce, torn in 1-inch pieces

　　Green Goddess Dressing (recipe follows)

　　

Green Goddess Dressing

1/2 cup mayonnaise

　　1/2 cup sour cream

　　2 tablespoons buttermilk

　　1 tablespoon white-wine vinegar

　　1 teaspoon Worcestershire sauce

　　1 bunch chives, coarsely chopped (1/2 cup)

　　2 green onions, coarsely chopped

　　2 tablespoons chopped fresh cilantro

　　2 tablespoons chopped fresh flat-leaf parsley

　　1 teaspoon sugar

　　1 teaspoon coarse salt

　　1/2 teaspoon freshly ground black pepper

　　Pinch of cayenne pepper (optional)

　　(makes 1 1/2 cups)

　　

Step 1

Combine the 1/4 cup lime juice, 1/4 cup oil, soy sauce, 1/2 teaspoon cumin, and red pepper flakes in a small bowl. Place the chicken breasts in a large resealable plastic bag. Pour the marinade into the bag, and refrigerate at least 1 hour or overnight.

　　

Step 2

Heat a grill or grill pan over medium-high heat. Lift the chicken from the bag, allowing the excess marinade to drain off. Cook until grill marks appear and the chicken is cooked through, about 5 minutes per side. Cool the chicken completely, and cut into 1/2-inch pieces; set aside.

　　

Step 3

Place the eggs in a saucepan with cold water to cover. Bring to a boil. Cover; remove from heat. Let sit 11 minutes. Drain; rinse under cold running water until cooled. Peel and roughly chop the eggs.

　　

Step 4

Heat a skillet over medium heat. Cook the bacon until crisp, and drain on paper towels. Crumble when cool; set aside.

　　

Step 5

Place the yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for the chicken. Turn the peppers with tongs as they char. (Alternatively, place the peppers on a baking pan; broil in the oven, turning as each side becomes charred.) Transfer to a large bowl; cover immediately with plastic wrap. Let the peppers sweat until cool enough to handle. Peel off the blackened skin and discard. Remove the seeds; chop the yellow pepper into 1/2-inch pieces and the poblano into 1/4-inch pieces; set aside separately.

　　

Step 6

In a bowl, combine the yellow pepper, tomato, olives, and half the chopped onion. Sprinkle with salt and pepper; set aside. In another bowl, combine the poblano with the avocados, 1/4 cup cilantro, juice of 2 limes, cayenne pepper (if using), and remaining 1/2 teaspoon cumin; season with salt and pepper; set aside.

　　

Step 7

Combine the black beans with the remaining 1/4 cup cilantro and chopped onion. Drizzle with the remaining 2 tablespoons olive oil, and season with salt and pepper; set aside.

　　

Step 8

Arrange the romaine on a platter. Arrange the chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve.

　　

Green Goddess Dressing

Step 9

Combine all the ingredients in a blender or food processor; process until smooth. Refrigerate in an airtight container up to 3 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.