Tuesday, November 22, 2011

BBQ Chicken Salad with Blue Cheese Vinaigrette

Yes, yes I know I've already posted a recipe for BBQ Chicken Salad before. And I realize that the ingredients for the salad are essentially the exact same as the other recipe, but there is one huge difference in these two salads that I couldn't resist sharing: the dressing. After all, isn't the salad dressing what ultimately makes or breaks a salad? For example, ranch made with miracle whip (aka ranch from the devil) completely and utterly ruins any salad, to the point that I literally cannot take another bite. Contrast that with this Blue Cheese Vinaigrette, delicately drizzled over crisp greens and chunks of succulent, juicy chicken pieces and you've just created a masterpiece. If you think salads are boring, just try this baby out. It will become one of your favorite meals. (Picture and recipe adapted from Two Peas and Their Pod)


Blue Cheese Vinaigrette:

  • 2/3 cup olive oil

  • 1/3 cup rice vinegar

  • 1 small onion, chopped

  • 1 tsp. garlic powder

  • 2 Tbsp. peach jam

  • 1 cup sour cream

  • 1/2 cup blue cheese

  • Salt and pepper to taste


  • Mixed Greens

  • Tomatoes, chopped

  • Black beans, drained and rinsed

  • Corn

  • Diced Onions

  • Cilantro

  • Chicken

  • BBQ Sauce

To make the blue cheese vinaigrette: Place all items into a food processor or blender. Mix until smooth. If the dressing is too thick, add in a little more olive oil and mix again.

Grill the chicken and brush each piece liberally with BBQ sauce. Cut into strips.

To plate the salads: Place mixed greens on each plate. Lay the sliced chicken on top of the greens. Top with tomatoes, black beans, corn, diced onions, and cilantro. Drizzle entire salad with blue cheese vinaigrette.

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