BBQ CHICKEN SALAD WITH AVOCADO-POBLANO DRESSING

BBQ CHICKEN SALAD WITH AVOCADO-POBLANO DRESSING image

Provided by @MakeItYours

Number Of Ingredients 18

Creamy Avocado Poblano Dressing
1 poblano chile (charred, stemmed, seeded, and peeled), chopped*
2 ripe, Fresh California Avocados, peeled, seed and diced
2 lime juice
2 chopped scallion greens
1 clove garlic
½ mayonnaise
2 sour cream or buttermilk
Salt to taste
Water, as needed
BBQ Chicken Salad
2 diced barbecued chicken meat (from leftovers or a store-bought roasted chicken)
1 corn kernels* (from corn grilled in the husk then shucked and cut off the cob
¼ thinly sliced celery or celery hearts
3 scallions, thinly sliced
1 head Bibb lettuce, broken into leaves, washed and dried
Creamy Avocado Poblano Dressing (see make-ahead recipe, above)
1 ear of corn (yields about ½ cup of corn kernels)

Steps:

Creamy Avocado Poblano Dressing Instructions:
Place all ingredients in blender and puree until smooth. Adjust seasonings as necessary and thin with water or additional buttermilk if desired.
*Chef's note: taste a portion of the poblano. Some are spicier than others, so adjust the amount accordingly. If it's really spicy you might not want to use it all).
BBQ Chicken Salad Instructions:
Toss all ingredients in a salad bowl, and then toss in dressing or serve dressing on the side.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.