Strawberry Spinach and BBQ Chicken Salad with Chipotle Apricot BBQ Sauce

Strawberry Spinach and BBQ Chicken Salad with Chipotle Apricot BBQ Sauce

Amy No Comment
Entrees Salads

We had a strange month of chilly cloudy weath­er here in LA, but the Sum­mer heat has returned, which means so have my Sum­mer sal­ads. I made this one to take to the beach when my fam­i­ly came to vis­it last week­end. It makes great use of some sea­son­al favorites and also stands on its own as a sat­is­fy­ing meal with the addi­tion of chick­en and avo­ca­do. And what says Sum­mer if not a lit­tle home­made BBQ sauce? The sauce itself was a giant hit. When I asked my 8-year old cousin if she was ready for lunch, she replied that she wasn’t hun­gry, until she tried the BBQ chick­en and then asked for her own plate of course. I will def­i­nite­ly be using this recipe again for some more grilling favorites.

Strawberry Spinach Salad

Jordy at Zuma Beach

Building Sand Castles

 Straw­ber­ry Spinach and BBQ Chick­en Sal­ad (Adapt­ed from Clos­et Cook­ing) (Dif­fi­cul­ty-Easy; Serves 4)

For the Chipo­tle Apri­cot BBQ Sauce:

  • 1/2 c organ­ic ketchup
  • 2 Tbsp organ­ic pure maple syrup
  • 3 Tbsp apri­cot jam
  • 2 Tbsp bal­sam­ic vine­gar
  • 2 Tbsp gluten-free soy sauce (tamari) or liq­uid aminos
  • 1 chipo­tle chili in adobo, chopped
  • 2–3 cloves gar­lic, minced
  • 1 tsp gin­ger pow­der
  • 2 tsp Worces­ter­shire sauce
  • 2 tsp organ­ic dijon mus­tard
  • pinch of sea salt

For the Sal­ad:

  • 3/4 c. cooked organ­ic white quinoa
  • 10 oz organ­ic baby spinach
  • 1 lb organ­ic chick­en ten­der­loins, trimmed of fat
  • 1 c organ­ic straw­ber­ries, sliced
  • 1–2 avo­ca­dos, diced
  • 1/4 cup goat’s milk ched­dar cheese, crum­bled (option­al)
  • 2 organ­ic green onions, thin­ly sliced
  • 1 recipe Chipo­tle Apri­cot BBQ sauce (recipe above)

Make the BBQ Sauce and Chick­en:  Bring all bbq sauce ingre­di­ents to a boil in a medi­um saucepan, reduce the heat, and sim­mer for 15 min­utes, Remove and let cool. If desired, use an immer­sion blender to crush bits of gar­lic and chipo­tle pep­per for a smoother sauce. I pre­fer mine to have a biut of tex­ture.

Chipotle Apricot BBQ Sauce

Line a bak­ing dish with foil and pour a thin lay­er of bbq sauce on the bot­tom. Place chick­en ten­der­loins on top of sauce and turn to coat. Cook chick­en for 15 min­utes, and turn using tongs. Set oven to broil for a nice car­mal­iza­tion on the sauce, and fin­ish cook­ing 5 more min­utes.

BBQ Chicken Strips

Assem­ble the Sal­ad: Place spinach in a large bowl and toss with cooked quinoa. Top the sal­ad with sliced straw­ber­ries and green onions, diced avo­ca­do, and crum­bled cheese (if using). Serve with chick­en ten­der­loins and extra BBQ sauce for dress­ing.

Summer Strawberries

Sliced Strawberries

Quinoa and Cheddar on top

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