• 70s Retro - 15

    From Dave Drum@1:3634/12 to All on Wednesday, January 04, 2023 20:25:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bbq Chicken Cobb Salad
    Categories: Poultry, Vegetqbles, Pork, Fruits, Greens
    Yield: 4 servings

    MMMMM-----------------BUTTERMILK RANCH DRESSING----------------------
    1/4 c + 2 tb mayonnaise
    1/4 c Buttermilk
    1 tb + 1 ts distilled white
    - vinegar
    pn Garlic powder
    Salt & fresh ground pepper

    MMMMM--------------------------CHICKEN-------------------------------
    2 ts Lawry’s seasoning salt
    1/2 ts Garlic powder
    1/2 ts Chilli spice mix
    1/4 ts Cayenne pepper
    1/4 ts Fresh ground black pepper
    2 Boned, skinned chicken
    - breast halves
    1 c Sweet Baby Ray’s barbecue
    - sauce

    MMMMM--------------------------TOPPINGS-------------------------------
    4 lg Eggs
    Oil; for frying
    4 Blue corn tortillas; in 1/2"
    - strips
    Salt
    1/2 lb Bacon; fried

    MMMMM---------------------------SALAD--------------------------------
    3 Heads Little Gem lettuce; in
    - bite-size pieces, washed &
    - dried
    10 oz Cherry tomatoes; halved
    2 Persian cucumbers; thin
    - sliced
    1 Avocado; peeled, pitted, in
    - eighths
    1/4 c Crumbled blue cheese
    Chives; fine chopped

    MAKE THE RANCH DRESSING: In a small bowl, whisk together
    the mayonnaise, buttermilk, vinegar, garlic powder, and
    salt and black pepper to taste. Refrigerate until ready
    to use (up to 1 week).

    MAKE THE CHICKEN: Position a rack in the center of the
    oven and preheat to 400°F. In a shallow bowl, whisk
    together the Lawry’s, garlic powder, chili powder,
    cayenne, and black pepper. Add the chicken and coat with
    the rub, then transfer to a parchment-lined rimmed
    baking sheet. Set aside for 15 minutes to allow the salt
    to penetrate (or cover with plastic wrap and refrigerate
    for up to 12 hours). Using a silicone brush, coat the
    chicken with the barbecue sauce, then bake until cooked
    through, 25-30 minutes. When cool enough to handle,
    slice thickly on the bias.

    MAKE THE TOPPINGS: Fill a medium bowl with ice water and
    bring a medium pot of water to boil. Lower in the eggs,
    then boil for 10 minutes. Using a slotted spoon,
    transfer to the ice bath. When cool enough to handle,
    peel and quarter the eggs lengthwise. Wipe out the pot
    to dry completely and return it to the stove.

    To the empty pot, add oil to a depth of 1/2" and turn
    the heat to medium-high. When an instant-read
    thermometer reads 350°F (or the oil bubbles when you
    drop a tortilla strip in it), add the strips and fry
    until golden brown, about 1 minute. Transfer to a
    paper-towel-lined plate and season with salt.

    MAKE THE SALAD: Arrange the lettuce on a serving
    platter, then top with the tomatoes, cucumbers, and
    avocado. Decorate with the egg and sprinkle with the
    blue cheese. Fan the chicken slices over the top, then
    drizzle with the dressing and top with the chives,
    tortilla strips, and black pepper.

    By Jess Damuck

    RECIPE FROM: https://www.saveur.com

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