Thankfully all of the prep work can be done ahead of time, which for me means in the morning before work after Baby Girl and SP have left for the day. When it was time to eat all I had to do was reheat the chicken and potatoes and arrange the salads.
BBQ Chicken Salad
Two Peas and Their Pod
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 potatoes:
2-3 pounds red potatoes, washed
1 stick butter
1 medium shallot, minced
1 small bunch parsley, finely chopped
For the chicken:
Chicken breasts
BBQ sauce - use your favorite brand
For the salad:
Mixed greens
Tomatoes, chopped
Corn
French fried onions
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.
To make the potatoes - boil a large pot of water and salt well. Boil potatoes until they are fork tender. Drain the water and return potatoes to the pot. Stir in butter, shallot, and parsley. Stir well. Set aside and keep warm until serving.
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, corn, and fried onions. Place a few warm potatoes on the side. Drizzle entire salad with avocado vinaigrette and blue cheese vinaigrette.
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