| 6 | | Boneless; skinless chicken breasts (6 ounces each, trimmed) |
| 6 | | Scallions; trimmed |
| 2 | tb | Olive oil |
| 2 | tb | Lime juice; (1 lime) |
| 1 | tb | Seasoned salt |
| 1 1/2 | ts | TABASCO? pepper sauce |
| 1 | ts | Chopped garlic |
| 3 | | Poblano or other medium-hot green chile peppers |
| 1 | sm | Romaine lettuce; (about 12 ounces), cut into large piece, well rinsed and dried |
| 1 | | Head Boston lettuce leaves; separated, well rinsed and dried |
| 12 | | Ears pickled baby corn; drained |
| 6 | oz | Jicama; pared, cut into 1 1/2 x 1/4 x 1/4-inch julienne OR water chestnuts, cut into thin strips |
| 1 | md | Cucumber; (about 6 ounces), pared, seeded, sliced |
| 1 | lg | Ripe; red tomato (9 ounces), blanched, skinned cut into 6 wedges |
| 1 | lg | Yellow tomato; (about 9 ounces), blanched, skinned, cut into 6 wedges, or yellow cherry tomatoes left whole |
| 1 | c | Cilantro sprigs |
| | Tomato-Poblano Vinaigrette; (recipe follows) |
| 6 | | Flour tortillas; (10 inch), warm |
