BBQ Chicken Salad with Avocado-Poblano Dressing

Serves: 4


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)

*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