Early to mid spring brings a variety of seasonal salad greens to your local market. Try this new twist on a BBQ chicken salad! Or use the ingredient mix to create a tasty BBQ Chicken Salad sandwich for next day’s lunch or dinner.

Ingredients and Directions:

Sauce

Combine the following ingredients together in a sauce pan. Bring sauce to a boil for about 3-4 minutes until it reduces down to about ¾ cup. Put in bowl to cool.

• 1/4 cup salt added tomato paste
• 3 tbsp balsamic vinegar
• 3 tbsp maple syrup
• 2 tsp Worcestershire sauce
• 2-3 tbsp minced garlic (to personal preference)
• 1 tsp onion powder
• 1/4 tsp red pepper flakes
• 3 tsp extra virgin olive oil

Salad & Slaw

Combine the following ingredients together in a large bowl:

• 2 cups chopped arugula greens
• 2 cups chopped bok choi (or other local/seasonal cabbage)
• 1 banana pepper, seeded and diced
• 1/2 cup thinly sliced celery
• 1/2 cup chopped chives or scallions
• 2 tbsp olive oil
• 3 tbsp apple cider vinegar
• 1/2 tbsp sugar
• 1/8 tsp red pepper flakes
• 1/4 tsp seas salt
• fresh ground black pepper to taste

Chicken

Add chicken breasts to cooled BBQ sauce from above. Reserve some sauce for slathering on breast while being grilled. Cook chicken until it reaches 165 degrees F. Do not use any marinade that has come in contact with raw chicken once chicken has been cooked for food safety reasons.

• 4 or 5 (4 oz) boneless, skinless chicken breasts, pounded thin

Combine to Salad

1. Plate a scoopful of salad greens onto plate
2. Add sliced grilled BBQ chicken to salad and toss
3. Serve with grilled herb bread or cornbread—enjoy!