Bridget Makes: BBQ Chicken Salad w/Creamy Poblano Dressing

During the busy work week, I want meals that are delicious but incredibly easy to make. There’s nothing worse than having a long, stressful day and knowing you have to come home and start cooking (and then the dreaded clean-up afterward).

This salad is so simple and is a good way to use up any barbecued or grilled chicken you might have leftover from the weekend. I usually just buy a barbeque rotisserie chicken to make this meal even easier. You can also vary the salad ingredients to use up any veggie leftovers you might have on hand because what makes this salad great is the poblano dressing– it’s creamy and smooth with just enough spice.

Recipe courtesy of Susan Spicer’s Crescent City Cooking.

Ingredients (Salad):

• 1 1/2 to 2 cups diced bbq chicken meat, from leftovers or a store-bought roasted chicken
• 1 ripe avocado, diced
• 1/2 cup frozen corn kernels,, thawed, or 2 ears corn, grilled in the husk then shucked and cut from 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
• Creamy Poblano Dressing

Directions (Salad):

Toss all ingredients except dressing in a salad bowl, then toss in the dressing or serve it on the side.

Ingredients (Dressing):

• 1 poblano, roasted and peeled
• 2 T fresh lime juice
• 2 T chopped scallion greens
• 1 garlic clove
• 1 cup Mayonnaise (I used light mayo)
• 2 T sour cream or buttermilk (I used light sour cream)

Directions (Dressing):

Place all the ingredients in a blender and puree until smooth. Adjust seasonings as necessary.