Georgia Peach Barbecue Chicken Salad Print this recipe

Ingredients

• 1 bag (8 ounces) mixed baby greens salad mix
• 1 bottle (12 ounces) 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) of peach nectar
• 2 cans (21 ounces) of peach pie filling or topping
• 2 tablespoons freshly squeezed lemon juice
• 3 teaspoons kosher salt, divided
• 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
• ¼ teaspoon kosher salt

Instructions

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.

Credit

1. Michael Todd Buck