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Chicken Salad with Poblano Vinaigrette

Plus: More Chicken Recipes and Tips

  • Total Time:
  • Servings: 4

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  • 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
  • Pinch each of salt and sugar
  • 1/4 cup plus 3 tablespoons vegetable oil
  • 2 ears of corn, shucked
  • 1 large roasted chicken breast, boned and sliced crosswise
  • 1 large bunch of watercress, thick stems discarded
  • 1 cup mixed small tomatoes, quartered lengthwise
  • 1 small Hass avocado, cut into 1/2-inch pieces
  • Freshly ground pepper


  1. 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.
  2. Rub the corn with the remaining 1 tablespoon of oil and grill until lightly charred. Cut the kernels off the cobs.
  3. 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.
Contributed By Photo © John Kernick Published September 2004

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