Monday, October 6, 2008

BBQ Chicken Chopped Salad

BBQ Chicken Chopped Salad

Source: calraisins


* 1 small shallot, peeled and minced
* 1 tablespoon Dijon mustard
* 1 teaspoon granulated sugar
* 1/3 cup red wine vinegar
* Juice of 1 orange
* 1/3 cup extra virgin olive oil
* 1/2 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper


* 8 cups romaine lettuce leaves, cut crosswise in 1/2-inch strips
* 3 cups diced cooked BBQ chicken
* 1 small bunch scallions, chopped
* 8 slices smoked bacon, cooked crisp and chopped
* 1 cup Roma tomatoes, diced 1/4-inch
* 1/2 cup California natural raisins, plumped in warm water for 1
minute and drained
* 1/2 cup California golden raisins, plumped in warm water for 1
minute and drained
* 1/2 cup toased peanuts, finely chopped
* 3/4 cup Monterey pepper jack cheese, diced 1/4-inch
* 1 cup roughly chopped fresh basil, loosely packed
* 1 cup San Francisco-style sour sough croutons (preferably homemade)


In a small mixing bowl, combine shallot, mustard, sugar, vinegar and
orange juice. Gradually add the oil in a thin stream, whisking
continuously. Season with salt and pepper and set aside.

In a large mixing bowl, combine all the chopped salad ingredients. Add
the dressing and toss to coat all ingredients well. Serve on chilled