Preheat grill to 400°F. Or put oven on broil if you are cooking inside.

Place chicken breast in a freezer zip top bag. (I use the freezer bags because they are thicker and won't rip as easily as the regular storage bags)

With a meat pounder mallet, pound the thick part of the chicken to flatten it out a bit. (We're aiming for about 3/4 of an inch, but it doesn't need to be perfect).

Season chicken with chili powder, cumin, granulated garlic and onion, salt and pepper. Drizzle with half of the oil and rub spices in. Set aside.

Drizzle the remaining half of the oil on the peppers and sprinkle with salt and pepper.

Place chicken and peppers on grill. Cook chicken for 5 - 6 minutes on each side.

Cook peppers for 5 minutes per side as well, until slightly charred and softened. Remove peppers and chicken from grill and cut a small slit in the thicker end of a chicken breast to visually check for doneness. (Or use a thermometer - 160°) Set chicken and peppers aside to cool before slicing for the salad.

In a 4 to 6 quart pot, add enough oil to come up about 2 - 3 inches. Make sure that the oil doesn't come up more than half the height of the pot.

Heat over medium high for a few minutes. When oil is hot (350°F), carefully add strips of tortilla to hot oil. Move tortilla around with a skimmer so they don't clump together. Fry for a few minutes until crispy and golden. Remove and drain on paper towel.

Add all ingredients for the dressing to a blender or food processor and blend until smooth.

Slice chicken and bell peppers. Layer all ingredients on top of romaine and serve with dressing.