1.   Force the puree through a fine sieve, and transfer to a small nonstick saucepan.

2.   In a nonstick saucepan, over medium heat, add olive oil.

3.   In a nonstick saucepan, combine ketchup, mustard, Worcestershire sauce, margarine, sugar, salt, pepper, garlic powder and vinegar.

4.   Place the pureed mixture in a large nonstick saucepan and set over medium heat.

5.   While chicken is grilling, whisk together all ingredients for vinaigrette in a small glass or nonstick saucepan.