Chicken Salad with Poblano Vinaigrette
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 1 large poblano, chopped
- 1 large garlic clove, smashed
- 1 scallion, cut into 1-inch lengths
- 1/4 cup cilantro leaves
- 1/4 cup fresh lime juice
- 1 pinch salt
- 1 pinch sugar
- 7 tablespoons vegetable oil, divided
- 2 ears of corn, shucked
- 1 large roasted chicken breast, boned and sliced crosswise
- 1 bunch watercress, thick stems discarded
- 1 cup mixed small tomatoes, quartered lengthwise
- 1 small Hass avocado, cut into 1/2-inch pieces
- Freshly ground pepper
Nutrition Info
Per Serving
- Calories: 454 kcal
- Carbohydrates: 17 g
- Dietary Fiber: 5 g
- Fat: 36 g
- Protein: 18 g
- Sugars: 4 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
- Rub the corn with the remaining 1 tablespoon of oil and grill until lightly charred. 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.
Yield: 4 servings
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