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.
3cupsmixed greensrinsed, dried, and roughly chopped
1/2cupchopped or shredded red cabbagefor color and crunch (optional)
1/2cupchopped red bell pepper
your favorite blue cheese dressing
marinate the chicken
Add the chicken to a large zipper bag. Pour in just enough oil to cover, along with the juice of a half a lemon and the seasonings. Secure the bag, then kneed to coat the pieces. Refrigerate for at least one hour, preferably several.
for the BBQ sauce
Heat oil in a small sauce pot over medium until shimmering. Add the onions and garlic and cook until soft and fragrant (4 to 5 minutes). Add the remaining BBQ sauce ingredients and stir to mix. Reduce heat to low and simmer for 20 minutes, or until thickened. Remove from heat and cool. Add 1 to 3 tablespoons of the blue cheese dressing. Taste after each tablespoon until it you can juuust taste it in the sauce. Set the sauce aside.
grill the chicken and vegetables
Preheat the grill to medium high, then clean and oil the grates.
Remove the chicken from the marinade (discard the marinade). Brush the vegetables thoroughly with the citrus butter sauce.
Place the chicken and vegetables directly on the grill grates. Let the chicken cook until the sides become opaque, then flip. Turn the corn, asparagus spears, and scape (if using). The asparagus and scape will finish first: remove to a holding plate then they begin to lightly char or blister.
When the chicken has cooked through - it will feel firm with just a little give - flip and brush the BBQ sauce on the top. Flip again and brush with more sauce. Let the sauce cook on the chicken for a few minutes, then flip and repeat both sides again, and remove to a holding plate.
Remove the corn from the grill when the kernels begin to char.
assemble the salad
When the grilled food has cooled, remove the kernels from the cob, and slice the asparagus, garlic scape, and chicken.
Place the salad greens, cabbage, and red bell pepper in a large serving bowl. Add the grilled ingredients, arranging the chicken over the top. Spoon blue cheese dressing over the chicken (or serve on the side).
Grilled BBQ Blue Cheese Chicken Salad was originally published on https://soupaddict.com/grilled-bbq-blue-cheese-chicken-salad/