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
Total Time: 30 min
Prep Time: |
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.
IngredientsCreamy 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)
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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados