As I have mentioned before, we receive a lot of greens in our Farm Share and are sometimes challenged with how to be creative with the salads we know we need to be eating. Tonight was a good variation: roasted chicken* tossed in a mustard BBQ sauce (South Carolina style), served on a bed of green leaf lettuce with red pepper, cucumber, and blue cheese.
*To save time we picked up the rotisserie roasted chicken from Whole Foods, hot and ready to serve.
Mustard BBQ Sauce
(This isn't the recipe we used--I have no idea where that one is; we've had the sauce in our refrigerator for a while--but it sounds delicious and is from a SC website that seemed to know what it was talking about when it comes to SC BBQ.)
4 c. yellow mustard
8 oz. beer (less for thicker sauce, more for thinner sauce)
1/2 c. apple cider vinegar
8 tbs. brown sugar
1/2 c. tomato puree
2 tsp. Worcestershire sauce
1 tbs. cayenne
1 tbs. fresh cracked black pepper
2 tsp. salt
1 1/2 tsp. garlic powder
Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time.)