Mustard BBQ Chicken Salad

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.)


  1. I am SO excited that you posted this recipe. I've been wanting some of this sauce since January and wishing I had watched you make it then! I'll let you know how this one works out. (By the way, we finally got signed up for a grass-fed beef co-op with a nearby ranch this week, so I'm excited to start getting our meat and use some sauces.)

  2. Let us know how you like the beef co-op! We have a story we'll have to tell you about a beef co-op idea next time we see you (Nashville friends are raising a cow!). As for the sauce, I'll find the recipe we used in Memphis. We've made it again since and it is phenomenal. The one I posted sounds good, too, but I think is a little more complex than the other recipe.