Southwestern Chicken Salad

I made more or less a half recipe using the last of last Thanksgiving turkey, rather than poaching chicken breasts. I chopped the chipotle in adobo (unseeded) and added it to the dressing, rather than tossing strips with the salad.

The recipe calls for quite a lot of chicken broth used to thin the dressing, but I thought it was plenty thin without any addition. (Can't think why a dressing of olive oil, buttermilk, lime juice, and white wine vinegar would be too thick.)

Mixed the dressing and meat, along with radishes, cilantro, and avocado, with 100g of mâche+roquette, rather than romaine, of which there was none at the shop.

It all tasted good, especially eating outside.

Dressing very tasty.