Grilled BBQ Blue Cheese Chicken Salad
"Summary: BBQ sauce can be made 2 days ahead and held in the refrigerator (or use your favorite premade: warm in a small pot and add the blue cheese dressing as instructions). If making your own blue cheese dressing from scratch (I used David Lebowitz's recipe), consider preparing it in advance so the flavors will bloom...."
INGREDIENTS
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1 pound chicken breasts, sliced into thin filets
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olive oil
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1/2 lemon
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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several grind freshly ground black pepper
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2 tablespoons vegetable or olive oil
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1/2 cup chopped onions
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1 clove garlic, minced
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1/4 cup tomato paste
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1/4 cup honey
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1/4 cup hoisin sauce
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2 tablespoons apple cider vinegar
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2 tablespoons Dijon mustard
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1 tablespoon Worcestershire sauce
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2 teaspoons chili powder
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1 teaspoon sriracha
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1 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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12 asparagus spears, bottoms trimmed
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1 fresh cob of corn, husked and silk removed
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1 garlic scape (optional), seed head removed
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1 tablespoon melted butter
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1 tablespoon freshly squeezed lemon or lime juice
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3 cups mixed greens, rinsed, dried, and roughly chopped
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1/2 cup chopped or shredded red cabbage, for color and crunch (optional)
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1/2 cup chopped red bell pepper
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your favorite blue cheese dressing
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