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1 poblano chile (charred, stemmed, seeded, and peeled), chopped*

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2 ripe, Fresh California Avocados, peeled, seed and diced

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2 Tbsp. lime juice

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2 Tbsp. chopped scallion greens

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1 clove garlic

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1/2 cup mayonnaise

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2 Tbsp. sour cream or buttermilk

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As needed Salt to taste

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As needed Water

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2 cups diced barbecued chicken meat (from leftovers or a store-bought roasted chicken)

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1 cup corn kernels* (from corn grilled in the husk then shucked and cut off the cob

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1/4 cup thinly sliced celery or celery hearts

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3 scallions, thinly sliced

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1 head Bibb lettuce, broken into leaves, washed and dried

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As needed Creamy Avocado Poblano Dressing (see make-ahead recipe, above)

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1 ear of corn (yields about ½ cup of corn kernels)

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.