Subj : 70s Retro - 15
To   : All
From : Dave Drum
Date : Wed Jan 04 2023 20:26:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Travel is broadening - except to the bank balance.
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