In a food processor, combine the vinaigrette ingredients and blend until smooth. If it's too thick, add a tsp of water at a time until the right consistency is reached. Set aside in the fridge to allow the flavors to meld. This vinaigrette can be stored in the fridge and used for up to 3 days. Give it a good stir before serving.
Marinate the chicken in the BBQ sauce for at least 1 hour. Overnight is better! For grilling, preheat the grill to 375 - 400°F. Grill the chicken for ~6 minutes per side or until internal temperature reaches 165°F.
If a grill is not available, heat a cast iron skillet over medium-high heat. Add a tbsp of olive oil and hard sear the chicken until both sides develop nice color. Be careful not to burn them. Finish the chicken in a 350°F oven until internal temperature reaches 165°F. Allow to rest for 10 minutes.
For the carrots, use a vegetable peeler to slice ribbons. Lay the carrot flat on the cutting board and run the peeler lengthwise down one side of the carrot to create long thin ribbons. You can also just shred or julienne the carrot if you prefer.
In a large salad bowl, add the greens. Arrange the grilled chicken, halved tomatoes, sliced cucumbers, sliced red onion, carrot ribbons and crumbled gorgonzola on top of the greens.
Drizzle the Raspberry Basil Vinaigrette over the salad and serve immediately! For a nice presentation, you can finish the salad with some thinly sliced basil leaves.
Servings 0