Recipe Swap: Barbecue Chicken Salad

We have been travelling and I have been busy, but I was able to find time again to participate in the salad recipe swap organized by A Taste of Home Cooking. Even better, I got her recipe in the swap. As soon as I saw the recipe for Barbecue Chicken Salad, I knew I would love it. Especially the avocado vinaigrette. I swapped out ranch for the bleu cheese since no one in this house really enjoys bleu cheese. I also added my own recipe for nectarine barbecue sauce to the dish. C just had ranch on his salad and I just had avocado vinagrette on mine because it was so amazing. I also added chopped cucumber and avocado to the salad itself. This will go into our summer dinner rotation and I am already thinking about what new salads I can make with the vinaigrette.

Barbecue Chicken Salad

For the Avocado Vinaigrette:
1/3 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 potatoes:
2-3 pounds red potatoes, washed
1 stick butter
1 medium shallot, minced
1 small bunch parsley, finely chopped

For the chicken:
2 chicken breasts
1 tablespoon butter
½ small onion, minced
2 cloves of garlic, minced
½ cup ketchup
½ cup water
½ cup apple cider vinegar
1 heaping tablespoon brown sugar
Hot sauce, to taste
1 nectarine, peeled, and diced
1 tomato, seeded and diced

For the salad:
Mixed greens
Tomatoes, chopped
Cucumbers, chopped
Avocado, chopped
Corn
French fried onions
Ranch Dressing

To make the avocado vinaigrette-put all of the ingredients except the oil into a food processor or blender. Drizzle in the oil while the processor is running. Process until smooth.

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.

To make chicken - in a small saucepan, melt the butter over medium-high heat. Add the onion and sauté for a minute or so to soften. Add the garlic and sauté until fragrant, about 30 seconds. Add the remaining ingredients and bring to a boil. Salt and pepper to taste. Reduce the temperate to low and simmer for 30 minutes. Use an immersion blender to puree the sauce. Grill the chicken and brush each piece liberally with barbecue 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, cucumbers, corn, and fried onions. Place a few warm potatoes on the side. Drizzle entire salad with avocado vinaigrette and ranch dressing.

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