Instructions: Marinate chicken and scallions in oil, lime juice, seasoned salt, Tabasco pepper sauce and garlic 2 to 3 hours.

Roast chile peppers over medium-low flame, turning often, until skins are charred. Let stand in covered bowl 10 minutes. Scrape away skins, rinse peppers well and seed them. Cut 2 peppers into 1/4-inch thick strips; reserve for salad. Cut 1 pepper into 1/4-inch dice; reserve for Tomato-Poblano Vinaigrette.

At serving time, prepare mesquite grill. Arrange romaine and Boston lettuce leaves on 6 large plates. Garnish each decoratively with poblano chile strips, pickled baby corn, jicama, cucumber, tomato wedges and cilantro sprigs.

Grill chicken turning once, until just cooked through, 12 to 15 minutes. Add scallions in last 3 or 4 minutes of grilling. Cut each breast into 1/2-inch thick slices. Fan slices on top of salads. Garnish each with a scallion. Drizzle some vinaigrette over each salad. Serve immediately with warm tortillas. Pass additional vinaigrette separately.

This recipe yields 6 servings.

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