For the Creamy Poblano Dressing

• 1 poblano, roasted and peeled
• 2 tbsp fresh lime juice
• 2 tbsp chopped scallion greens
• 1 clove garlic
• 1 cup mayonnaise
• 2 tbsp sour cream or buttermilk

For the Salad

• 1.5 - 2 cups diced barbecued 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