The dressing can also be used over any salad of mixed greens, as a cheeseburger condiment, or on sandwiches in place of plain mayonnaise.
3 ancho chiles, stemmed and seeded
1 medium tomato, halved
2 large tomatillos, husked and halved
4 sprigs of cilantro
1/2 cup mayonnaise
4 chicken breasts, grilled or broiled and cut into bite-size pieces
1/2 cup chopped celery
1/2 cup chopped onion
1/2 head of lettuce, shredded
1/2 red bell pepper, seeded, roasted, peeled, and cut into strips
1/4 cup hulled pumpkin seeds, toasted
1. Make the dressing: Toast the ancho chiles on a comal or griddle over medium-high heat. Place in a spice grinder (or a coffee grinder, if used only for spices) and blend into a fine powder.
2. Place the tomato and tomatillos skin-side down on the griddle and cook over medium-high heat until the skins have lightly charred.
3. Place cilantro in a food processor or blender and chop finely. Add the ancho powder and grilled tomatoes and tomatillos and blend. Add mayonnaise and blend again.
4. Assemble the salad: Pour the dressing in a salad bowl. Add the chicken pieces, celery, and onion and toss to blend. To serve, place a mound of the chicken mixture on a bed of lettuce. Arrange red bell pepper strips on top. Sprinkle with pumpkin seeds.