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Summary
While all the ingredients separately are great on their own, the fantastic homemade salad dressings elevate this recipe to another level of delicious. For a vegetarian version, skip the chicken and it should be just as enjoyable.
Servings
6 servings
Prep Time
0 hours, 10 minutes
Cook Time
0 hours, 20 minutes
Ingredients
For the Avocado Vinaigrette:
- 2/3 cup olive oil
- 1/3 cup rice-wine 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 wine vinegar
- 1 medium shallot, chopped
- 3 cloves garlic
- 2 Tablespoons peach jam
- 1 cup sour cream
- 1 cup blue cheese or Gorgonzola
- Salt and pepper to taste
For the potatoes:
- 2 1/2 pounds red potatoes, washed
- 1 stick butter
- 1 shallot, minced
- 1 bunch parsely, chopped
For the chicken:
- Chicken breasts
- Your favorite BBQ sauce
For the salad
- Mixed greens
- Tomatoes, chopped
- Black beans, rinsed and drained
- Corn
Instructions
- 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, black beans, corn, and fried onions. Place a few warm potatoes on the side. Drizzle entire salad with avocado vinaigrette and blue cheese vinaigrette.
