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
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...

FSD Resources