BBQ Chicken & Pear Salad

Yield: Makes 24 Servings


  • 24 6-ounce Boneless chicken breasts and thighs
  • 1/4 cup Vegetable oil
  • 3-4 tablespoons Dry BBQ seasoning rub
  • 3 cups Pear BBQ Sauce*
  • 3 quarts or 48 halves Pacific Northwest Canned Pears halves (reserve juice)
  • 1/2 cup Honey
  • 1/2 cup Vegetable oil
  • 4-5 tablespoons Dry BBQ seasoning rub
  • 1 gallon 2 quarts Hearty salad greens
  • 2 quarts Frozen peas thawed
  • 2 quarts Roasted corn kernels
  • 1 1/2 quarts Crisp bacon bits
  • 3 cups Scallion sliced
  • *Pear BBQ Sauce ( 1 qt.)
  • 1/3 cup Vegetable oil
  • 1/4 cup Garlic minced
  • 2 cups Yellow Onion diced
  • 1 quart Pacific Northwest Canned Pears diced with 1 quart juice
  • 2 cups Hoisin sauce
  • 2 cups Catsup
  • 2-3 tablespoons Chili-garlic sauce/paste
  • ** Balsamic-Pear Vinaigrette (1 qt. 1 cup)
  • 1/3 cup Balsamic vinegar
  • 1/3 cup Reserved Pear juice
  • 3 tablespoons Dijon mustard
  • 1 1/2 cups Olive oil
  • Salt and ground black pepper to taste

    Lay out chicken pieces on an oiled sheetpan and brush with oil. Sprinkle with seasoning rub liberally. Grill until browned on both sides and cooked almost through. Place back on sheetpan and brush liberally with 1 cup Pear BBQ Sauce*. Bake in 450°F. conventional or 400°F. convection oven and continue to cook until BBQ sauce becomes browned and bubbly. Cool to room temperature and use as directed. If not using immediately, cover and refrigerate until ready to serve. Bring to room temperature or heat slightly to serve. On an oiled sheetpan spread out Pear halves in an even layer. Place under broiler for 3 minutes. Mix honey, BBQ seasoning rub and oil and blend well. Brush tops of Pear halves liberally and broil until browned and bubbly, basting often during broiling. Remove from broiler. Cool to room temperature to serve. Cover and refrigerate if not using immediately. Bring to room temperature before serving. To Serve: For each salad spread 1 cup greens over chilled dinner plate and top with 5 ounces sliced chicken. Arrange 1/2 cup peas, 1/2 cup corn, 1/4 cup bacon pieces and 1/4 cup scallions around chicken on lettuce. Arrange 4 barbecued pear slices around edge of salad and serve with 3 Tbsp. Balsamic-Pear Vinaigrette**. Serve with extra Pear BBQ Sauce*, if desired, in a ramekin on the side. In large saucepan heat oil over medium heat; add garlic and sauté 30 seconds. Stir in onion and continue cooking 3 minutes, stirring often. Add pears and cook 3 minutes. Stir in pear juice, Hoisin, catsup and chili paste; bring to a boil, reduce heat and simmer 30 minutes until reduced and thickened. Remove from heat and cool. With a hand blender or in a food processor, process mixture until smooth. Pour into a covered container and let stand at least 4 hours before using as directed. Refrigerate if not using immediately. In container with cover mix vinegar and pear juice; stir in mustard. Whisk in oil until thick and smooth. Adjust seasonings with salt and pepper. Use as directed.

    NUTRITION (Per Serving)
    Calories: 899
    Calories from Fat: 458
    Fat: 51g
    Saturated Fat: 9g
    Cholesterol: 123mg
    Sodium: 2250mg
    Carbohydrate: 64g
    Dietary Fiber: 8g
    Sugar: 38g
    Protein: 50g
    Vitamin A: 60% DV
    Vitamin C: 46% DV
    Calcium: 9% DV
    Potassium: 25% DV
    Iron: 26% DV

    Calories: 376
    Calories from Fat: 112
    Fat: 12g
    Saturated Fat: 1g
    Cholesterol: 2mg
    Sodium: 1764mg
    Carbohydrate: 63g
    Dietary Fiber: 4g
    Sugar: 12g
    Protein: 4g
    Vitamin A: 12% DV
    Vitamin C: 41% DV
    Calcium: 4% DV
    Potassium: 10% DV
    Iron: 6% DV