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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