Directions

1. Rinse chicken breasts and pat dry. Sprinkle with salt and pepper and brush both sides with 1 tablespoon adobo sauce. Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through. Chill, then cut into small bite-size strips.
2. Meanwhile, peel and pit one of the peaches. Transfer to a blender container with the chipotle pepper, the remaining ½ tablespoon adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth. Set dressing aside.
3. Pit and thinly slice the remaining peach and place in a large salad bowl with the romaine and onion. Drizzle with dressing and toss well. to coat. Top with tortilla chips.