Chiken Salad

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

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