In high school, I used to love the barbeque chicken salad from California Pizza Kitchen. We were craving grilled chicken on Saturday, but wanted to mix it up a bit from our usual slaw. The creamy, salty blue cheese dressing was a lovely complement to the charred, sweet chicken. I even ate the tomatoes, which I usually pick out of salads.
Barbeque Chicken Salad
2/3 lb boneless skinless chicken thighs
lettuce or spring mix
1 ear of corn, kernels removed
1 c cherry tomatoes, cut in half
1 bell pepper, diced
1/2 c cucumber slices
1/2 c black beans, rinsed and drained
blue cheese dressing (see below)
Season the chicken thighs with salt and pepper. Grill for several minutes on each side, until almost cooked through. Brush with your favorite barbeque sauce, and cook for another minute on each side.
Combine all salad ingredients in a salad bowl. Toss together, then serve with chicken and blue cheese dressing.
Blue Cheese Dressing
1/3 c mayo
1/3 c sour cream
1/2 lemon, juiced
1/2 tsp worcestershire
5 oz. blue cheese (I used stilton)
Combine the mayo, sour cream, lemon juice, worcestershire sauce, salt, and pepper in a small bowl. Stir until smooth. Crumble in the blue cheese, and stir to combine. Taste and adjust seasoning as necessary.