BBQ Chicken Salad
Ingredients
The dressings
-
⅔
cup
olive oil
-
⅓
cup
rice vinegar
-
1
medium
shallot, chopped
-
3
tablespoons
peach jam
-
1
medium
ripe avocado
-
Salt and pepper
to taste
-
1-2
cloves
garlic, dry pan roasted and chopped
-
1
cup
sour cream
-
1
cup
blue cheese or Gorgonzola
The potatoes
-
2-3
pounds
red potatoes, washed
-
1
stick
butter
-
1
medium
shallot, minced
-
1
small bunch
parsley, finely chopped
The chicken
-
Chicken breasts
-
BBQ sauce
use your favorite brand
The salad
-
Mixed greens
-
Tomatoes, chopped
-
Black beans, rinsed and drained
-
Corn
-
French fried onions
Instructions
- Prepare the avocado vinaigrette by blending all its ingredients until smooth.
- Prepare the blue cheese vinaigrette by blending all its ingredients until smooth, adding extra olive oil if too thick.
- Boil the potatoes in salted water until fork tender, then mix with butter, shallot, and parsley.
- Grill the chicken and brush with BBQ sauce, then slice it into strips.
- Assemble the salad by placing mixed greens on a plate, adding chicken, tomatoes, black beans, corn, and fried onions, and serve with warm potatoes and dressings.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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