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BBQ Chicken Salad
There are a few food blogs that I follow and when I see something that looks great I give it a try. If my family likes it we add it to our favorite recipes. Once of these blogs is Two Peas and Their Pod. I have enjoyed several recipes from this blog and they are amazing. The other day I came across their BBQ Chicken Salad and the picture was so amazing that I knew I had to try it. I was a bit worried about the warm potatoes on the side but I gave them a try and let me tell you, you must not omit this from the recipe. It was very simple to make and delicious. The dressing is amazing and it made enough for me to have another salad for the next week.
I can’t take credit for this amazing picture of the salad. It is from Two Peas and Their Pod and it made me drool just looking at that amazing salad. It also includes French fried onions, which just makes it even more amazing. A great salad, enjoy!
BBQ Chicken Salad
For the Avocado Vinaigrette:
2/3 cup olive oil1/3 cup rice vinegar1 medium shallot, chopped3 tablespoons peach jam1 medium ripe avocadoSalt and pepper to taste
For the Blue Cheese Vinaigrette:
2/3 cup olive oil1/3 cup rice vinegar1 medium shallot, chopped1-2 garlic cloves, dry pan roasted and chopped2 tablespoons peach jam1 cup sour cream1 cup blue cheese or GorgonzolaSalt and pepper to taste
For the potatoes:
2-3 pounds red potatoes, washed1 stick butter1 medium shallot, minced1 small bunch parsley, finely chopped
For the chicken:
Chicken breastsBBQ sauce-use your favorite brand
For the salad:
Mixed greensTomatoes, choppedBlack beans, rinsed and drainedCornFrench fried onions
1. To make the avocado vinaigrette-put all of the ingredients into a food processor or blender. Mix until smooth.
2. 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.
3. 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.
4. Grill the chicken and brush each piece liberally with bbq sauce. Cut into strips and set aside.
5. 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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