BBQ Chicken Salad

Who doesn't love a bbq chicken salad?  I've only had it with ranch dressing though.  This one however looked so fancy and sounded like a great combination with the homemade blue cheese and avacado dressings.  Original recipe found here: Two Peas and Their Pod.  I however modified to make it easier and to our tastes below.

BBQ Chicken Salad

For the Blue Cheese Vinaigrette: (I halved this dressing recipe and it was plenty)

2/3 cup olive oil
1/3 cup rice vinegar
1 medium shallot, chopped
1-2 garlic cloves, dry pan roasted and chopped
2 tablespoons peach jam (or just a pinch of sugar would work)
1 cup sour cream
1 cup blue cheese or Gorgonzola
Salt and pepper to taste

For the potatoes:

5 or 6 small red potatoes, washed and cut in smaller pieces
olive oil
salt & pepper
For the chicken:

Chicken breasts
BBQ sauce-use your favorite brand

For the salad:

Mixed greens
Tomatoes, chopped
Black beans, rinsed and drained
Corn
Green & Red Peppers, diced
Carmelized onions
Chopped fresh cilantro

Avacado, diced

1. To make the blue cheese vinaigrette-put all of the ingredients into a food processor or blender. Mix until smooth. If the dressing is too thick, add a drizzle of extra olive oil and mix again.

2. To make the potatoes-toss in olive oil and S&P and roast at 400 degres until tender.  Toss in a little more olive oil and S&P after they are done (I think mine took about 20-25 min).
3. Grill the chicken and brush each piece liberally with bbq sauce. Cut into strips and set aside.

4. Toss salad ingredients in a large bowl and drizzle with dressing.  Add a few potatoes in the side of each bowl and serve salad in those bowls.