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BBQ Chicken Salad

Ingredients

For the Avocado Vinaigrette:

  • 2/3 cup olive oil
  • 1/3 cup rice vinegar
  • 1 medium shallot chopped
  • 3 tablespoons peach jam
  • 1 medium ripe avocado
  • Salt and pepper to taste

For the Blue Cheese Vinaigrette:

  • 2/3 cup olive oil
  • 1/3 cup rice vinegar
  • 1 medium shallot chopped
  • 1-2 garlic cloves dry pan roasted and chopped
  • 2 tablespoons peach jam
  • 1 cup sour cream
  • 1 cup blue cheese or Gorgonzola
  • Salt and pepper to taste

For the potatoes:

  • 2-3 pounds red potatoes washed
  • 1 stick butter
  • 1 medium shallot minced
  • 1 small bunch parsley finely chopped

For the chicken:

  • Chicken breasts
  • BBQ sauce-use your favorite brand

For the salad:

  • Mixed greens
  • Tomatoes chopped
  • Black beans rinsed and drained
  • Corn
  • French fried onions

Instructions

  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.