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Spinach, Chicken and Blueberry Salad with a Touch of BBQ

Ingredients

  • Chicken Thighs or use a rotisserie chicken
  • 1 pkg. fresh spinach stemmed
  • 1 pkg. arugula
  • 1 pkg. of sugar snap peas snip and string
  • 1 large avocado peeled and sliced
  • 1/2 c gorgonzola cheese
  • 1/2 c. toasted pecans
  • 1 1/2 c. fresh blueberries
  • 1/3 c. thinly sliced red onion
  • 1/3 c. chopped mint optional
  • 1 c. ready made ranch dressing
  • 2 Tbsp. bbq sauce*

Instructions

  1. For the dressing either make your own ranch (I did) from Hidden Valley Dressing mix or buy a bottle of good ranch dressing. Add in enough of your thick bbq sauce to ghee dressing a pinkish color.
  2. Season your chicken thighs with your favorite grill seasoning and cook until 165° remove from grill and slice thin. If using rotisserie chicken remove from bones and chop for salad.
  3. Mix the spinach and arugula and top each plate with some of the greens. Now you will layer the plate with julienned sugar snap peas, avocado, blueberries, pecans, sliced/chopped chicken then sprinkle with the cheese. Scatter a few red onion slices and mint over plates.
  4. Guest can add their own dressing.

Recipe Notes

Recipe Notes
*Use your favorite "thick" sauce to whisk into the ranch dressing. I do not blanch the sugar snap peas because I like the crispness of them raw.
If you want to make this in a large bowl make sure the ingredients are mix well. With or without the chicken you could add some of the dressing and toss lightly.