May 25, 2012

BBQ Chicken Salad

I can't remember how I stumbled upon this recipe months and months ago over at Two Peas and Their Pod, but I was going through my recipes that I had bookmarked to look at some other time and found this. The picture alone makes it worth while, huh?  They have a lot of other fun recipes on their site as well!

See what I mean?!  
Don't you just want to reach through the computer and grab a bite?! 
They do a lovely job of photographing their recipes!

Here goes the recipe...

For the Blue Cheese Vinaigrette:
(There's an avocado vinaigrette that I made but we didn't like it a's an acquired taste.)
2/3 cup olive oil
1/3 cup rice vinegar
1 medium shallot, chopped  (I omitted that)
1-2 garlic cloves, dry pan roasted and chopped  (I used chopped garlic from the jar)
2 tablespoons peach jam
1 cup sour cream
1 cup blue cheese or Gorgonzola  (I used a 4 oz. container of blue cheese)
Salt and pepper to taste

For the potatoes:
2-3 pounds red potatoes, washed
1 stick butter
1 medium shallot, minced  (I substituted a few shakes of the dried minced onion bottle.)
1 small bunch parsley, finely chopped

For the chicken:
Chicken breasts (I used is not my favorite brand. The texture is a bit chewy.  I prefer our home raised chickens, but they don't grill too well.)
BBQ sauce-use your favorite brand   (We use Bulls's the only gluten free that we've found)

For the salad:
Mixed greens
Tomatoes, chopped
Black beans, rinsed and drained
French fried onions   (If you're gluten free you need to omit these.)


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.

 ~ ~ ~

It was super yummy!  We paired the meal with some rolls and butter and served apricot bars for dessert!  (Apricot bar recipe coming soon!)

And nope...not getting anything for sharing recipe...just really love it!

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