BBQ Chicken Salad with Avocado-Poblano Dressing - California Avocados

Name: BBQ Chicken Salad with Avocado-Poblano Dressing - California Avocados
Ingredients: Creamy Avocado Poblano Dressing; 1 poblano chile (charred, stemmed, seeded, and peeled), chopped*; 2 ripe, Fresh California Avocados, peeled, seed and diced; 2 Tbsp. lime juice; 2 Tbsp. chopped scallion greens; 1 clove garlic; 1/2 cup mayonnaise; 2 Tbsp. sour cream or buttermilk; As needed Salt to taste; As needed Water; BBQ Chicken Salad; 2 cups diced barbecued chicken meat (from leftovers or a store-bought roasted chicken); 1 cup corn kernels* (from corn grilled in the husk then shucked and cut off the cob; 1/4 cup thinly sliced celery or celery hearts; 3 scallions, thinly sliced; 1 head Bibb lettuce, broken into leaves, washed and dried; As needed Creamy Avocado Poblano Dressing (see make-ahead recipe, above); 1 ear of corn (yields about ½ cup of corn kernels)

californiaavocado.com

A creamy avocado poblano dressing accents this easy-to-make BBQ chicken salad created by New Orleans chef Susan Spicer.

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Ingredients

Creamy Avocado Poblano Dressing
1 poblano chile (charred, stemmed, seeded, and peeled), chopped*
2 ripe, Fresh California Avocados, peeled, seed and diced
2 Tbsp. lime juice
2 Tbsp. chopped scallion greens
1 clove garlic
1/2 cup mayonnaise
2 Tbsp. sour cream or buttermilk
As needed Salt to taste
As needed Water
BBQ Chicken Salad
2 cups diced barbecued chicken meat (from leftovers or a store-bought roasted chicken)
1 cup corn kernels* (from corn grilled in the husk then shucked and cut off the cob
1/4 cup thinly sliced celery or celery hearts
3 scallions, thinly sliced
1 head Bibb lettuce, broken into leaves, washed and dried
As needed Creamy Avocado Poblano Dressing (see make-ahead recipe, above)
1 ear of corn (yields about ½ cup of corn kernels)