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1 lb grape tomatoes
4 to 6 garlic cloves
2 tbsp olive oil
1/2 tsp salt
2 poblano peppers, halved and seeded
1 (5 to 6 oz) bag mixed baby lettuce
1 rotisserie chicken, chilled, skinned and chopped
2 ears bicolor corn, cooked and
cooled to room temperature
1 avocado, chopped
1 cup shredded Monterey Jack cheese
Freshly cracked black pepper
1 cup olive oil
1/2 cup red wine vinegar
3/4 teaspoon sea salt
1/2 teaspoon freshly cracked pepper


1. Preheat oven to 400 F.

2. Toss tomatoes, garlic, the 2 tbsp olive oil and salt in a baking dish.
Roast uncovered until softened (about 20 to 25 minutes).
Remove from oven and let tomato mixture cool well.

3. While the tomatoes cool roast the poblanos, cut side down under broiler.
When browned place peppers in a heavy zip lock bag; seal and let steam about 5 minutes. Rinse under cold water to remove the skin.

4. Chop peppers. Arrange the lettuce on a large platter. Mound the chicken chunks in the center of the lettuce. Scatter the corn and avocado over the lettuce.

5. Sprinkle chopped poblano pepper over the corn and avocado. Sprinkle the cheese over the entire salad. Sprinkle with cracked pepper. In a blender combine the cooled tomatoes, garlic and any remaining oil from the roasting dish.
Add the 1 cup olive oil, the vinegar, salt and 1/2 tsp pepper.

6. Cover and hold lid in place. Blend at low speed to start. Puree well; adjust seasonings. Drizzle dressing over salad and serve.

Yield: 6 Servings