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Category: SALADS
Prep Time: Cook Time: Total Time:
Ingredients
1 recipe Pimiento Cheese Dressing (recipe below)
3 hard-cooked eggs
2 skinless, boneless chicken breast halves
1 egg
1 Tbsp. milk
1 tsp. bottled hot pepper sauce
1/3 cup all-purpose flour
3 Tbsp. vegetable oil
1 Tbsp. cider vinegar
1 tsp. snipped fresh oregano (optional)
1 15.8-oz. can black-eyed peas, rinsed and drained
1 large head butterhead (Boston or Bibb) lettuce, torn (8 cups)
1 red sweet pepper, cut in strips
1/2 cup pecan halves, toasted
Directions
1. Prepare Pimento Cheese Dressing; set aside. Halve eggs lengthwise and scoop out yolks. In a bowl mash yolks with a fork. Stir in 1 to 2 tablespoons Pimiento Cheese Dressing until smooth. Spoon yolk mixture into egg halves; set aside.
2. Place chicken in heavy-duty plastic bag (do not seal). Pound chicken lightly with meat mallet to even thickness of 1/2 inch. Sprinkle with salt and pepper. In shallow dish, beat together egg,milk, and hot pepper sauce. In another shallow dish, place flour. Dip chicken in egg mixture; dredge in flour. In large skillet heat 2 tablespoons of the oil. Add chicken; cook 6 minutes, turning once, or until golden and chicken is no longer pink (170 degrees F). Drain. Cool chicken slightly; cut in strips.
3. In bowl combine remaining oil, vinegar, and oregano. Add peas; toss to coat.
4. To serve, place lettuce on platter. Arrange chicken, peas, red pepper, pecans, and deviled eggs. Pass remaining Pimiento Cheese Dressing.
Makes 6 servings.
Pimento Cheese Dressing: Let 1 cup finely shredded sharp cheddar cheese stand at room temperature 30 minutes. In bowl beat cheese and 1/2 cup mayonnaise with an electric mixer on medium to combine. Add 1/2 cup milk, one 2-oz. jar drained diced pimientos, 1/8 tsp. each cayenne pepper, salt, and black pepper. Beat to mix.
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Southern Cobb Salad
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Category: SALADS
Prep Time: Cook Time: Total Time:
Ingredients
1 recipe Pimiento Cheese Dressing (recipe below)
3 hard-cooked eggs
2 skinless, boneless chicken breast halves
1 egg
1 Tbsp. milk
1 tsp. bottled hot pepper sauce
1/3 cup all-purpose flour
3 Tbsp. vegetable oil
1 Tbsp. cider vinegar
1 tsp. snipped fresh oregano (optional)
1 15.8-oz. can black-eyed peas, rinsed and drained
1 large head butterhead (Boston or Bibb) lettuce, torn (8 cups)
1 red sweet pepper, cut in strips
1/2 cup pecan halves, toasted
Directions
1. Prepare Pimento Cheese Dressing; set aside. Halve eggs lengthwise and scoop out yolks. In a bowl mash yolks with a fork. Stir in 1 to 2 tablespoons Pimiento Cheese Dressing until smooth. Spoon yolk mixture into egg halves; set aside.
2. Place chicken in heavy-duty plastic bag (do not seal). Pound chicken lightly with meat mallet to even thickness of 1/2 inch. Sprinkle with salt and pepper. In shallow dish, beat together egg,milk, and hot pepper sauce. In another shallow dish, place flour. Dip chicken in egg mixture; dredge in flour. In large skillet heat 2 tablespoons of the oil. Add chicken; cook 6 minutes, turning once, or until golden and chicken is no longer pink (170 degrees F). Drain. Cool chicken slightly; cut in strips.
3. In bowl combine remaining oil, vinegar, and oregano. Add peas; toss to coat.
4. To serve, place lettuce on platter. Arrange chicken, peas, red pepper, pecans, and deviled eggs. Pass remaining Pimiento Cheese Dressing.
Makes 6 servings.
Pimento Cheese Dressing: Let 1 cup finely shredded sharp cheddar cheese stand at room temperature 30 minutes. In bowl beat cheese and 1/2 cup mayonnaise with an electric mixer on medium to combine. Add 1/2 cup milk, one 2-oz. jar drained diced pimientos, 1/8 tsp. each cayenne pepper, salt, and black pepper. Beat to mix.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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