A creamy avocado poblano dressing accents this easy-to-make BBQ chicken salad created by New Orleans chef Susan Spicer.
BBQ Chicken Salad with Avocado-Poblano Dressing
Nutritional Highlights (per serving)
|Creamy Avocado Poblano Dressing|
|1||poblano chile (charred, stemmed, seeded, and peeled), chopped*|
|2||ripe, Fresh California Avocados, peeled, seed and diced|
|2||Tbsp.||chopped scallion greens|
|2||Tbsp.||sour cream or buttermilk|
|As needed||Salt to taste|
|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)|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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.
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.
Vitamin A 1177 IU; Vitamin C 29 mg; Calcium 34 mg; Iron 1 mg; Vitamin D 1 IU; Folate 70 mcg; Omega 3 Fatty Acid 0.5 g.