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

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources