Make this BBQ Chicken Salad recipe for your next picnic!
To make the Avocado Dressing, combine all of the ingredients in a food processor or blender and mix until smooth.
To make the Blue Cheese Dressing, combine all of the ingredients in a food processor or blender. If the dressing gets a bit thick, just dilute it with a small amount of olive oil and remix.
Salad: Preheat the grill to medium high.
In a medium bowl, soak the chicken in 1 cup of Bone Suckin’® Sauce. Place the chicken breast on a hot grill using tongs. Grill the chicken, about 15 minutes per side. Check the temperature: the internal temperature should be 165˚ F at the thickest part of the meat. Once this temperature has been reached, the chicken is done. Turn the grill temperature down to medium low and start basting with Bone Suckin’® Sauce. Apply the Bone Suckin’® Sauce on both sides for 5 to 10 minutes, turning the chicken so you can get a nice glaze. Pull off the grill and let chicken breast rest for 5 minutes. Slice the chicken on the diagonal.
On a plate, place the greens and then chicken. Top with tomatoes, cucumbers, onions and 2 tablespoons of each type of dressing. Serve with a side of Bone Suckin’® Grilled New Potatoes. Enjoy!
*Notes: Not all rice vinegars are gluten free. Be sure to check the label before purchasing rice vinegar for this recipe.
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Ingredients
Directions
To make the Avocado Dressing, combine all of the ingredients in a food processor or blender and mix until smooth.
To make the Blue Cheese Dressing, combine all of the ingredients in a food processor or blender. If the dressing gets a bit thick, just dilute it with a small amount of olive oil and remix.
Salad: Preheat the grill to medium high.
In a medium bowl, soak the chicken in 1 cup of Bone Suckin’® Sauce. Place the chicken breast on a hot grill using tongs. Grill the chicken, about 15 minutes per side. Check the temperature: the internal temperature should be 165˚ F at the thickest part of the meat. Once this temperature has been reached, the chicken is done. Turn the grill temperature down to medium low and start basting with Bone Suckin’® Sauce. Apply the Bone Suckin’® Sauce on both sides for 5 to 10 minutes, turning the chicken so you can get a nice glaze. Pull off the grill and let chicken breast rest for 5 minutes. Slice the chicken on the diagonal.
On a plate, place the greens and then chicken. Top with tomatoes, cucumbers, onions and 2 tablespoons of each type of dressing. Serve with a side of Bone Suckin’® Grilled New Potatoes. Enjoy!
*Notes: Not all rice vinegars are gluten free. Be sure to check the label before purchasing rice vinegar for this recipe.
