Chicken Salad with Poblano Vinaigrette

Name: Chicken Salad with Poblano Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters cilantro leaves; 2 ears of corn, shucked; 1 large garlic clove, smashed; 1 small Hass avocado, cut into 1/2-inch pieces; 59 milliliters fresh lime juice; 4 servings Freshly ground pepper; 1 large poblano, chopped; 1 large roasted chicken breast, boned and sliced crosswise; 1 pinch Pinch each of salt and sugar; 1 scallion, cut into 1-inch lengths; 237 milliliters mixed small tomatoes, quartered lengthwise; 59 milliliters vegetable oil; 1 large bunch watercress, thick stems discarded

Chicken Salad with Poblano Vinaigrette is a gluten free and dairy free recipe with 4 servings. This main course has 327 calories, 17g of protein, and 23g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have roasted chicken breast, scallion, salt and sugar, and a few other ingredients on hand, you can make it. To use up the hass avocado you could follow this main course with the Chocolate Avocado Milkshake as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Light a grill. In a mini food processor, combine the poblano, garlic, scallion, cilantro, lime juice, salt and sugar and puree. With the machine on, add 6 tablespoons of the oil in a thin stream.

Ingredients you will need

Lime Juice

Cilantro

Green Onions

Poblano Pepper

Garlic

Sugar

Salt

Cooking Oil

Equipment you will use

Food Processor

Grill

Rub the corn with the remaining 1 tablespoon of oil and grill until lightly charred.

Ingredients you will need

Corn

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Cut the kernels off the cobs.

Arrange the chicken on plates and surround it with the watercress, grilled corn, tomatoes and avocado; season lightly with salt and pepper. Pass the poblano vinaigrette at the table.

Ingredients you will need

Salt And Pepper