Southern Cobb Salad Recipe
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A creamy cheese dressing pulls together crisp fried chicken, black-eyed peas, sweet peppers, and pecans for a satisfying salad.
Ingredient
- 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
- 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.
- 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.
- In bowl combine remaining oil, vinegar, and oregano. Add peas; toss to coat.
- To serve, place lettuce on platter. Arrange chicken, peas, red pepper, pecans, and deviled eggs. Pass remaining Pimiento Cheese Dressing. Makes 6 servings.
- 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.
- Calories 536, Total Fat 39 g, Saturated Fat 9 g, Monounsaturated Fat 12 g, Polyunsaturated Fat 15 g, Cholesterol 197 mg, Sodium 668 mg, Carbohydrate 22 g, Total Sugar 4 g, Fiber 5 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 61%, Calcium 23%, Iron 20%.
- Percent Daily Values are based on a 2,000 calorie diet
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