California Avocado season has ended.

BBQ Chicken Salad with Avocado-Poblano Dressing

Total time:

30 min

Prep time:

30 min

Cook time:


Nutritional Highlights (Per serving) See Full
220 Calories
14 g Fat
3 g Fiber
240 mg Sodium
11 g Carbs
BBQ Chicken Salad with Avocado-Poblano Dressing


A creamy avocado poblano dressing accents this easy-to-make BBQ chicken salad created by New Orleans chef Susan Spicer.


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, as needed
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)

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Creamy Avocado Poblano Dressing Instructions:

  1. Place all ingredients in blender and puree until smooth. Adjust seasonings as necessary and thin with water or additional buttermilk if desired.
*Chef’s note: taste a portion of the poblano. Some are spicier than others, so adjust the amount accordingly. If it’s really spicy you might not want to use it all).

BBQ Chicken Salad Instructions:

  1. 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.

Nutrition information per serving

Calories 220
Total Fat 14 g (Sat 2.5 g, Poly 4.5 g, Mono 5 g)
Cholesterol 45 mg
Sodium 240 mg
Potassium 470 mg
Total Carbohydrates 11 g
Dietary Fiber 3 g
Total Sugar 2 g
Protein 16 g

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.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chef Susan Spicer


(2 Ratings)