Grilled Chicken Cobb Salad with Chipotle Buttermilk Dressing

For the Mesa Barbecue Sauce:

butter

medium red onion, finely diced

garlic cloves, minced

plum tomatoes, coarsely diced

ketchup

dark molasses

Dijon mustard

dark brown sugar

honey

cayenne

ancho chile powder (available at Hispanic or specialty markets)

pasilla chile powder (available at Hispanic or specialty markets)

paprika

Worcestershire sauce

For the Balsamic-mustard vinaigrette::

balsamic vinegar

Dijon mustard

finely chopped red onion

light brown sugar

olive oil (the original recipe called for more but this was plenty )

Kosher salt and freshly ground pepper

For the Chipotle Buttermilk Dressing::

sour cream (substitute reduced fat or in my case; Greek yogurt)

buttermilk

garlic, finely chopped

finely chopped red onion

fresh lime juice

chipotle purée (I used adobo chipotle peppers; and a bit more than what is called for)

Kosher salt and freshly ground pepper

For the Salad::

chicken breasts

Mesa bbq sauce

large red onions, sliced 1/4 inch thick

Olive oil for brushing the onions

mixed greens, washed and dried

plum tomatoes, quartered

hard-boiled eggs, quartered

avocados, peeled, halved, and thinly sliced

creamy blue cheese, crumbled

Chipotle Buttermilk Dressing

Balsamic-Mustard Vinaigrette

Kosher salt and freshly ground pepper