Tuesday, June 23, 2015

Man Salad


When I told my husband we were having salad for dinner, he said, "Salad?  Can we make something to go with it?"  Little did he know, I was making a man salad.  A salad fit for a man, not some frou-frou barely there micro greens with a little drop of dressing.  

I saw a picture of a salad somewhere that had fried chicken strips, spiced pecans, some other veggies, and deviled egg halves.  Now, I had intended for this salad to have deviled eggs on it.  We made the deviled eggs, but we thought we'd pop them in the freezer to get them cold faster since we were short on time.  Public service announcement...deviled eggs freeze really really fast and then they turn crunchy.  So, alas, no deviled eggs.

I also had intended on doing the fried chicken strips here, but my husband had a better idea.  Blackened chicken.  And you know what, he was right.  It was also his idea to add in the sliced raw serrano peppers, and I so generously let him eat all of them.  This salad was so filling and hearty and delicious!  The stars here are the blackened chicken and my Avocado & Jalapeno Ranch Dressing.  The rest of the salad is customizable.  Add what you want, take out what you don't want.  And, while you can't see it in the picture, there really is lettuce underneath all of that manly goodness.  Enjoy!

BLACKENED CHICKEN SALAD
FOR THE CHICKEN:
2 boneless, skinless chicken breasts
1/2 T garlic powder
1/2 T onion powder
1/2 T thyme
1/2 T smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper (or to taste)
1 teaspoon oregano
2 T butter

FOR THE DRESSING:
1 packet Ranch dip mix
1 C mayonnaise
1/2 C buttermilk
1/2 C sour cream
1 T garlic powder
1 T onion powder
1-3 T jalapeno slices (the kind from a jar)
1 teaspoon lime juice
2 medium avocados

SUGGESTED SALAD TOPPINGS:
Romaine or leaf lettuce, chopped
Black beans
Sliced serranos or jalapenos
Cooked & crumbled bacon
Cubed Pepper Jack cheese (or your favorite)
Croutons
Avocado slices

For the dressing, put all of the ingredients into a blender and blend until smooth.  Keep the dressing in the refrigerator until you're ready to use it.

Preheat the oven to 350 degrees.  For the chicken, mix all of the spices and seasonings together in a bowl big enough to fit the chicken in.  Dip the chicken on both sides into the blackening spice, pressing down to coat.  Melt the butter in a large skillet on medium high heat.  Brown the chicken on both sides in the butter.  Put the chicken onto a sheet pan and place it in the oven.  Cook the chicken for 15-20 minutes or until it reaches 165 degrees internally.  Let the chicken rest before slicing it.

To assemble the salad, place the chopped lettuce into a bowl and line the sliced chicken and the remaining toppings in a row like a cobb salad.  Serve with the dressing.

No comments:

Post a Comment