Dressing: Preheat oven to 450. Roast the tomatillos, garlic cloves and jalapenos, whole. After 10 minutes turn the tomatillos and jalapeno, remove the garlic since it should be golden and roasted. Return to oven for another 10 minutes. Remove from oven, allow to cool for a few minutes. Peel the skin from the jalapeno, slice the jalapeno in half and remove the seeds. In a blender, add the charred tomatillos, jalapeno, garlic cloves along with the lime zest, lime juice, cilantro, ranch dressing mix, greek yogurt, milk, salt and pepper. Blend until combined. Makes 1-1/4 cups. Will keep in the fridge for 1 week in an airtight container.

Tacos: Marinate the chicken in 1/4 cup of the cilantro lime ranch dressing for 30 minutes. Preheat grill (or indoor grill pan) over medium high heat. Grill the marinated chicken until it is cooked thru, about 8 minutes per side. Allow to cool for 5 minutes before dicing into 1/2" cubes. To assemble the tacos, warm the tortillas then fill with chicken, shredded lettuce, onions and top with cilantro lime ranch dressing.