Southern Fried Chicken Cobb Salad
Source of Recipe
"The Southern Entertainer's Cookbook" by Courtney Whitmore
Recipe Introduction
"This lovely cobb salad takes a little bit of chopping, but it's all worth it when you serve it up to friends and family. Don't miss the homemade ranch dressing!"
List of Ingredients
◦ 8 cups coarsely chopped lettuce (romaine or artisan blend)
◦ 2 ½ cups shredded or cubed cooked chicken (fried, grilled, blackened, or rotisserie chicken)
◦ 6 slices bacon, cooked and chopped
◦ 1 cup cherry tomatoes, halved
◦ 4 hard-boiled eggs, quartered
◦ 1 cup sautéed or grilled corn
◦ ⅔ cup toasted pecans, chopped
◦ 4 ounces blue cheese, crumbled (1 cup)
◦ 1 teaspoon sea salt
◦ 1 teaspoon black pepper
◦ 2 tablespoons finely chopped chives
Recipe
Using a large platter or serving tray, evenly arrange lettuce. Arrange salad ingredients on top in sections and sprinkle with salt, pepper, and chives. Serve with Buttermilk Ranch Dressing.
Makes 4 to 6 servings
❧ Buttermilk Ranch Dressing:
◦ ¼ cup high-quality mayonnaise (such as Duke's)
◦ ½ cup sour cream
◦ ½ cup buttermilk
◦ 1 teaspoon lemon juice
◦ 1 clove garlic, minced
◦ ½ teaspoon salt
◦ ½ teaspoon black pepper
◦ ½ teaspoon onion powder
◦ 1 teaspoon dried dill
◦ 2 tablespoons finely chopped chives
◦ 1 teaspoon finely chopped parsley
To make the Buttermilk Ranch Dressing, combine all ingredients in a medium bowl and whisk well. Adjust with additional salt or pepper to taste if needed.
Dressing can be stored in a covered container in the refrigerator for up to 4 days.
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