BBQ Chicken Salad
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BBQ Chicken Salad
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
For the Avocado Vinaigrette:
- 2/3 cup olive oil
- 1/3 cup rice vinegar
- 1 shallot chopped, medium
- 3 tablespoons peach jam
- 1 avocado medium, ripe
- salt to taste
- black pepper to taste
For the Blue Cheese Vinaigrette:
- 2/3 cup olive oil
- 1/3 cup rice vinegar
- 1 shallot chopped, medium
- 1-2 garlic dry pan roasted and chopped, cloves
- 2 tablespoons peach jam
- 1 cup sour cream
- 1 cup blue cheese or gorgonzola
- salt to taste
- black pepper to taste
For the potatoes:
- 2-3 pounds potato washed, red
- 1 butter stick
- 1 shallot minced, medium
- 1 parsley finely chopped, small bunch
For the chicken:
- chicken breast
- BBQ sauce use your favorite brand
For the salad:
- mixed greens
- tomato chopped
- black beans rinsed and drained
- corn
- French fried onions
Instructions
- To make the avocado vinaigrette-put all of the ingredients into a food processor or blender. Mix until smooth.
- To make the blue cheese vinaigrette-put all of the ingredients into a food processor or blender. Mix until smooth. If the dressing is too thick, add a drizzle of extra olive oil and mix again.
- To make the potatoes-boil a large pot of water and salt well. Boil potatoes until they are fork tender. Drain the water and return potatoes to the pot. Stir in butter, shallot, and parsley. Stir well. Set aside and keep warm until serving.
- Grill the chicken and brush each piece liberally with bbq sauce. Cut into strips and set aside.
- To plate the salads-place mixed greens on a plate. Lay the sliced chicken on top of the greens. Top with tomatoes, black beans, corn, and fried onions. Place a few warm potatoes on the side. Drizzle entire salad with avocado vinaigrette and blue cheese vinaigrette.
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