Ingredients
Avocado Dressing:
Bone Suckin’ Seasoning & Rub, 2 tsp.
Olive Oil, 2/3 cup
Rice Vinegar, 1/3 cup
Shallot, 1 medium, chopped
Peach Jam, 3 Tbsp.
Avocado, 2, peeled and pitted
Sea Salt and Pepper to taste
Blue Cheese Dressing:
Bone Suckin’ Habanero Sauce, 1 Tbsp.
Olive Oil, 2/3 cup
Rice Vinegar, 1/3 cup
Shallot, 1 medium, chopped
Peach Jam, 2 Tbsp.
Sour Cream, 1 cup
Blue Cheese, 1 cup, crumbled
Sea Salt and Pepper to taste
Salad:
Bone Suckin’ Sauce, 1 ½ cups
Chicken Breast, 4, boneless, skinless
Mixed Greens, 1 large bag
Tomatoes, 2, chopped
Onions, 1 small, chopped
Cucumber, 1, chopped
Preparation
To make the Avocado Dressing combine all of the ingredients in a food processor or blender and mix until smooth.
To make the Blue Cheese Dressing, combine all of the ingredients in a food processor or blender. If the dressing gets a bit thick, just dilute it with a small amount of olive oil and remix.
Preheat the grill to a medium high.
In a medium bowl soak the chicken in 1 cup of Bone Suckin’ Sauce. On a hot grill and using tongs, place the chicken breast. Grill chicken about 15 minutes per side. Check temperature for doneness; the internal temperature should be 165˚ at the thickest part of the meat. Once this temperature has been reached, the chicken is done. Turn grill temperature down to a medium low and start basting with Bone Suckin’ Sauce. Apply the Bone Suckin’ Sauce on both sides for 5 to 10 minutes turning the chicken so you can get a nice glaze. Pull off the grill and let chicken breast rest for 5 minutes.
On a plate place greens, then chicken, sliced on the diagonal. Top with tomatoes, cucumbers, onions and 2 tablespoons of each type of dressing. Serve with a side of Bone Suckin’ Boiled Potatoes (see recipe). Serves 4.
