Ingredients
- For the Avocado Vinaigrette:
- 1/3 cup olive oil
- 1/3 cup rice vinegar
- 1 medium shallot, chopped
- 3 tablespoons peach jam
- 1 medium ripe avocado
- Salt and pepper to taste
- For the potatoes:
- 2-3 pounds red potatoes, washed
- 1 stick butter
- 1 medium shallot, minced
- 1 small bunch parsley, finely chopped
- For the chicken:
- 2 chicken breasts
- 1 tablespoon butter
- 1/2 small onion, minced
- 2 cloves of garlic, minced
- 1/2 cup ketchup
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1 heaping tablespoon brown sugar
- Hot sauce, to taste
- 1 nectarine, peeled, and diced
- 1 tomato, seeded and diced
- For the salad:
- Mixed greens
- Tomatoes, chopped
- Cucumbers, chopped
- Avocado, chopped
- Corn
- French fried onions
- Ranch Dressing
Preparation
Step 1
To make the avocado vinaigrette-put all of the ingredients except the oil into a food processor or blender. Drizzle in the oil while the processor is running. Process until smooth.
To make the potatoes - boil a large pot of water and salt well. Boil potatoes until they are fork tender. Drain the water and return potatoes to the pot. Stir in butter, shallot, and parsley. Stir well. Set aside and keep warm until serving.
To make chicken - in a small saucepan, melt the butter over medium-high heat. Add the onion and sauté for a minute or so to soften. Add the garlic and sauté until fragrant, about 30 seconds. Add the remaining ingredients and bring to a boil. Salt and pepper to taste. Reduce the temperate to low and simmer for 30 minutes. Use an immersion blender to puree the sauce. Grill the chicken and brush each piece liberally with barbecue sauce. Cut into strips and set aside.
To plate the salads - place mixed greens on a plate. Lay the sliced chicken on top of the greens. Top with tomatoes, cucumbers, corn, and fried onions. Place a few warm potatoes on the side. Drizzle entire salad with avocado vinaigrette and ranch dressing.