Georgia Peach Barbecue Chicken Salad

Georgia Peach Barbecue Chicken Salad Print this recipe

Yields: 4 servings
Cook time: 40 minutes Prep time: 25 minutes


  • 1 bag (8 ounces) mixed baby greens salad mix
  • 1 bottle (12 ounce) KC Masterpiece® Honey Barbecue Sauce
  • 10 red grape tomatoes cut in half
  • 10 slices seedless cucumber
  • 10 yellow grape tomatoes cut in half
  • 2 cans (11.3 ounces) peach nectar
  • 2 cans (21 ounces) peach pie filling or topping
  • 2 tablespoons freshly squeezed lemon juice
  • 4 boneless, skinless chicken breasts (6 ounces)
  • 4 ounces blue cheese crumbles
  • 4 teaspoons freshly cracked black pepper divided
  • 5 tablespoons vegetable oil
  • salad vinaigrette of choice
  • ½ purple onion grated, or cut very thinly

Georgia Honey Roasted Pecans

  • 1 cup honey
  • 1 pound pecan halves
  • 1 stick unsalted butter


  1. Mix barbecue sauce, pie filling, nectar, lemon juice, 2 tablespoons black pepper and 1 teaspoon salt in a food processor or blender until almost smooth to make glaze. Pour mixture into a sauce pan and bring to a boil. Reduce to a simmer and heat uncovered for 30 minutes. Stir often. Remove from high heat and reserve. Keep warm on low heat.
  2. Light grill using Kingsford® Charcoal with Sure Fire Grooves®. Coat chicken breasts with vegetable oil and season with salt and pepper. Mound coals on one side of grill. Place chicken on grate over coals and cook for 2-4 minutes. Transfer to side of grill without coals; cook through, 15-30 minutes, depending on the chicken’s thickness. Baste with glaze every 5 minutes for the last 15-30 minutes of cooking time. Let cool before slicing and serving over mixed greens. Top with tomatoes, cucumbers, onions, blue cheese, honey roasted pecans and vinaigrette.
  1. Preheat oven to 350° F. Roast pecan halves on baking sheet for seven minutes. Transfer pecan halves to a wire rack. Melt next three ingredients in pan. Pour over pecan halves. Let cool to harden mixture.


  1. Michael Todd Buck
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