BBQ Chicken Salad

Loaded salads are my favorite. And this recipe is to-die-for. It has two (count ‘em two!) homemade dressings and they are dee-licious! You can opt to make this vegetarian and leave the chicken off and it’d still be flavorful. If you think salads are boring, this BBQ Chicken Salad will become one of your favorite meals.

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 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

Directions
To make the avocado vinaigrette: put all of the ingredients into a food processor or blender. Mix until smooth.

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.

Grill the chicken and brush each piece liberally with bbq sauce. Cut into strips and set aside.

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. Drizzle entire salad with avocado vinaigrette and blue cheese vinaigrette.