ROTISSERIE CHICKEN SERIES: POBLANO CHICKEN SALAD

1. Char the poblano peppers using your preferred method. Let it “sweat” for 10 minutes. Remove the skin, stem, and seeds. Put it to the side.
2. Shred the rotisserie chicken, chop the onion and cucumber, and drain the corn.
3. To make the sauce, add the Greek yogurt, avocado, poblano pepper, cilantro, 1/2 cup water, juice of 1-2 limes, salt, black pepper, and garlic powder to a blender. Blend until smooth.
4. Add the chicken, vegetables, and sauce to a bowl and mix well.
5. Air fryer tostadas: add a light layer of oil spray to low calorie tortillas. Air fry at 375° F for 10-12 minutes, flipping halfway.
6. Enjoy!