Cumin-Roasted Chicken:
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon chili powder
Kosher salt
Freshly ground black pepper
6 chicken breasts, bone in

Roasted Jalapeño Dressing:
3 jalapeños, roasted, peeled, seeded, and minced
2 cloves garlic, chopped
1 shallot, chopped
2 tablespoons rice vinegar
Zest and juice of 2 limes
3/4 cup extra virgin olive oil
2 teaspoons chopped fresh cilantro
1 teaspoon chopped fresh basil
Salt
Freshly ground black pepper

1 pound mesclun mix, rinsed and spun dry
2 vine-ripened tomatoes, quartered
1 sweet pepper, julienned
1/3 cup pumpkin seeds, toasted
1/2 cup crumbled queso fresco or feta cheese

To prepare the chicken: Preheat the oven to 350°. In a small bowl, mix together the cumin, coriander, chili powder, and salt and pepper. Loosen the skin of the chicken breasts and rub the meat with the spice mixture. Place on a roasting pan and bake until the chicken is cooked through, about 15 minutes. Let cool about 10 minutes. Remove and discard the skin and shred the meat. Set aside. (The chicken can be roasted in advance and kept refrigerated for up to 2 days.) To prepare the dressing: In a bowl, whisk together the jalapeños, garlic, shallot, vinegar, and lime zest and juice. While whisking, slowly add the olive oil and whisk until the dressing is thick and emulsified. Whisk in the cilantro and basil. Season to taste with salt and pepper. Set aside. (The dressing can be prepared in advance and kept refrigerated for up to 2 weeks.) To finish the salads: Distribute the greens, tomatoes, and sweet pepper among 6 plates. Top with the chicken, and sprinkle with the pumpkin seeds and cheese. Drizzle with the dressing. Serve immediately.