BBQ Chicken and Pear Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
12

This mix of BBQ chicken and pears making for a tasty salad any time of the year.

Ingredients

For Pear BBQ Sauce:
1⁄4 cup vegetable oil
2 tbsp. minced garlic
1 cup diced yellow onion
2 cups diced canned pears, with 2 cups juice
1 cup hoisin sauce
1 cup ketchup
1 1⁄2 tsp. chili-garlic paste

For Vinaigrette:
1⁄3 cup balsamic vinegar
1⁄3 cup reserved pear juice
3 tbsp. Dijon mustard
1⁄2 cup olive oil
Salt and black pepper

For BBQ Chicken:
4 1⁄2 lb. boneless chicken breasts and thighs
2–3 tbsp. vegetable oil
2 tbsp. BBQ seasoning rub

For Pear Salad:
3 1⁄4 lb. canned pear halves, reserve juice
1⁄4 cup honey
1⁄4 cup vegetable oil
3 tbsp. BBQ seasoning rub
1 lb. hearty salad greens
1 1⁄2 lb. frozen peas, thawed
1 qt. roasted corn kernels
3 cups crisp bacon bits
1 1⁄2 cups sliced scallions
 

Steps

1. To make BBQ Sauce: In large saucepan, heat oil over medium heat; add garlic and sauté 30 seconds. Stir in onion and continue cooking 3 minutes, stirring often. Add pears and cook 3 minutes. Stir in pear juice, hoisin, ketchup and chili paste; bring to a boil. Reduce heat and simmer 30 minutes until thickened; cool. With a hand blender or in a food processor, process until smooth. Let stand at least 4 hours before use; refrigerate if not using immediately.

2. To make Vinaigrette: In container with cover, mix vinegar and pear juice; stir in mustard. Whisk in oil until thick and smooth. Season to taste with salt and pepper.

3. Per order, lay chicken on an oiled sheet pan and brush with oil. Liberally sprinkle with seasoning rub. Grill until browned on both sides and cooked almost through. Place back on sheet pan and brush liberally with 1 cup Pear BBQ Sauce. Bake at 450°F. until BBQ sauce is browned and bubbly. Cool to room temperature.

4. To make Pear Salad: On an oiled sheet pan, spread pear halves in an even layer. Place under broiler for 3 minutes. Mix honey, BBQ seasoning rub and oil; blend well. Brush tops of pear halves liberally and broil until browned and bubbly, basting often. Remove from broiler; cool to room temperature to serve.

5. For each serving, spread 1 cup greens over chilled dinner plate and top with 5 ounces sliced chicken. Arrange 1⁄2 cup peas, 1⁄2 cup corn, 1⁄4 cup bacon pieces and 1⁄4 cup scallions around chicken. Set 4 barbecued pear slices around edge of salad and serve with 3 tbsp. Vinaigrette and extra Pear BBQ Sauce.

More From FoodService Director

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources