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    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


    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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