Barbeque Chicken Salad from Seasons 52 - Dallas News | myFOXdfw.com

Thanks to Chef Gregg Sterin of Seasons 52 for this recipe.

BBQ Chicken Salad
Serves 4

Ingredients for the chicken with Chipotle Marinade
16 pieces chicken tenders
½ pepper canned chipotle peppers and sauce
½ cup cold water
3 tablespoons honey
3 tablespoons lime juice
2 teaspoons McCormick steak rub
2 teaspoons ground cumin
2 teaspoons Red Fish Magic Seasoning
1 cup BBQ Sauce

Procedure for chicken tenders

·    Place all marinade ingredients in blender and blend on high for 1 minute. Combine tenders with ¼ cup chipotle marinade in bowl and mix well. Allow to marinate a minimum of one hour.
·    Grill on medium grill, turning half way through until done, approximately 8 minutes. Baste with ¼ cup chipotle marinade.
·    Chop chicken and toss with remaining chipotle marinade.

Cumin Lime Dressing

Ingredients:
½ cup white balsamic vinegar
1/8 cup lime juice
1/8 cup orange juice
½ teaspoon ground cumin
3 tablespoons honey
Dash of chipotle Tabasco (to taste)
Pinch of Kosher salt
1/8 cup fresh cilantro, chopped

Ingredients for the salad:
12 ounces organic salad greens
4 ounces cumin lime dressing
Amount as desired:  roasted red peppers, roasted corn off the cob, julienne jicama, gorgonzola cheese, toasted sesame seeds


Procedure for Dressing:
·    For vinaigrette, whisk all ingredients together in mixing bowl and hold in refrigerator. Dressing can be made a day ahead and held for up to 3 days.

You can improvise and add any ingredients that you like, such as extra fruits like mango, pineapple and other crunchy garnish like toasted almonds or coconut

·    Place greens in a bowl and add garnishes.  Ladle cumin lime dressing around salad and toss to coat greens evenly.  Place salad on plate. Remove chicken tenders from grill and cut into chunks. Toss the chicken in chipotle marinade and place on top of salad.