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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources