Grilled Chicken Salad

this recipe comes from the cookbook Mexican Everyday

This is my favorite salad!

½ c vegetable or olive oil + more for onion
4 garlic cloves
2 serranos or 1 lg jalapeno, stemmed and halved
½ c fresh lime juice

¾ c loosely packed cilantro
¼ tsp pepper
Salt
4 chicken breast halves
1 medium white onion chopped
2 avocados
Romaine lettuce
~1/3 c grated Romano, Parmesan, or Mexican queso anejo cheese

Heat oil and add garlic and chiles. Cook, stirring frequently, until garlic is soft and lightly browned, 1-2 minutes. Pour oil, garlic, and chile into food processor. Add lime juice, cilantro, pepper, and scant 1 tsp salt. Process until smooth.
Place chicken in a bowl and pour 1/3 of dressing over, spreading evenly. Lightly brush onions with oil. Sprinkle with salt. Cook both over medium heat in separate pans. Sear chicken. Cook onion until well browned, 3-4 minutes on each side.
Place onions in a bowl with avocados. Add another 1/3 dressing, then mash together. Season to taste with about ½ tsp salt.
Place cut romaine lettuce into a large bowl and toss with remaining dressing. If you plan to have left overs, do not toss lettuce w/dressing, the leftovers will get soggy. Just pour dressing individually.

Serve with guacamole, chicken, and cheese.