DifficultyBeginner

Make this BBQ Chicken Salad recipe for your next picnic!

Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
Avocado Dressing
  cup Olive Oil
  cup Rice Vinegar
 1 Medium Shallotchopped
 3 tbsp Peach Jam
 2 Avocadospeeled and pitted
 Sea Salt and Pepperto taste
Blue Cheese Dressing
  cup Olive Oil
  cup Rice Vinegar
 1 Medium Shallotchopped
 2 tbsp Peach Jam
 1 cup Sour Cream
 1 cup Blue Cheesecrumbled
 Sea Salt and Pepperto taste
Salad
 4 Chicken Breastboneless and skinless
 1 Large Bag of Mixed Greens
 2 Tomatoeschopped
 1 Small Onionchopped
 1 Cucumberchopped
Bone Suckin' Barbecue Chicken Salad
1

To make the Avocado Dressing, combine all of the ingredients in a food processor or blender and mix until smooth.

2

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.

3

Salad: Preheat the grill to medium high.

4

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.

5

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

Avocado Dressing
  cup Olive Oil
  cup Rice Vinegar
 1 Medium Shallotchopped
 3 tbsp Peach Jam
 2 Avocadospeeled and pitted
 Sea Salt and Pepperto taste
Blue Cheese Dressing
  cup Olive Oil
  cup Rice Vinegar
 1 Medium Shallotchopped
 2 tbsp Peach Jam
 1 cup Sour Cream
 1 cup Blue Cheesecrumbled
 Sea Salt and Pepperto taste
Salad
 4 Chicken Breastboneless and skinless
 1 Large Bag of Mixed Greens
 2 Tomatoeschopped
 1 Small Onionchopped
 1 Cucumberchopped

Directions

1

To make the Avocado Dressing, combine all of the ingredients in a food processor or blender and mix until smooth.

2

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.

3

Salad: Preheat the grill to medium high.

4

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.

5

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.

Bone Suckin’ BBQ Chicken Salad