Instructions: Dressing:Place all ingredients except cilantro, mayonnaise and water in blender or food processor. Blend approximately 10 seconds, then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do so in batches.

Place mayonnaise and water in large stainless steel bowl, and mix with wire whip until smooth. Add blended ingredients to mayonnaise mixture, and mix thoroughly. Place in air-tight container and refrigerate. Will keep for three days.

To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in saute pan, and fry tortilla strips until crisp. Remove with slotted spoon, and drain on paper towels. Set aside.

Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately 4 tablespoons dressing on each salad. Sprinkle each dish with Cotija cheese and tortilla strips. Arrange 4 red pepper strips like spokes on top of each salad, along with desired amount of chicken breast (you can slice the chicken into strips), and garnish with whole pepitas.

Note: Cotija cheese is a hard grating cheese found in some grocery stores and most Mexican markets. In a pinch, Parmesan could serve as a substitute.

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