Tuesday, February 16, 2010

Bayou BBQ Chop Salad

I just thought this recipe was okay, but Bryan really liked it. Therefore, it will make the cut and be added to our collection. This recipe is courtesy of Guy Fieri and Family Circle magazine.

Bayou BBQ Chop Salad
Makes 4-6 servings
Prep 40 minutes
Cook 16 minutes, Microwave 30 seconds

Ingredients
1/4 cup cider vinegar and 1/4 cup balsamic vinegar
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley
1 teaspoon Italian seasoning
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dry mustard
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Fried Onions:
1 cup all-purpose flour
4 tablespoons Cajun seasoning
1 large red onion, trimmed
4 cups canola oil

Salad:
3/4 pound boneless, skinless chicken breasts
1/2 cup bottled barbecue sauce
1 pound romaine lettuce, cut into 2-inch pieces
1/2 of a medium-size cucumber
1 large Roma tomato, sliced
6 button mushrooms (about 1/4 pound)
2 ounces mozzarella, shredded (about 1/2 cup)
1/2 cup ricotta cheese, thinned with milk
1 tablespoon grated Parmesan cheese
4 pepperoncini in brine, drained

Directions
1. Prepare Dressing: In a small bowl, whisk together both vinegars, the garlic, parsley, Italian seasoning, Dijon mustard and dry mustard. While whisking, add oil in a thin stream. Whisk in salt and pepper and set aside.
2. Fried Onions: In a large bowl, combine flour and Cajun seasoning. Peel off tough outer skin from onion and thinly slice onion. Add slices to bowl and toss to coat. Heat oil in a medium-size saucepan to 365° on a deep-fat thermometer. Add onion in batches (about 3/4 cup per batch), being careful that oil doesn't overflow. Cook onion about 1 minute, then transfer to paper towel–lined tray to cool. Repeat with all the onion (about 4 batches total).
3. Salad: Grill or broil chicken breasts, turning once, until cooked through, about 12 minutes. Heat barbecue sauce in microwave, about 30 seconds. Cut chicken into 1/2-inch pieces and stir into barbecue sauce.
4. Place romaine, cucumber, tomato and mushrooms on a large cutting board (or you can work in batches). Chop vegetables until they are 1- to 1-1/2-inch pieces. Place lettuce mixture in center of large platter and toss with 2/3 cup of the Balsamic Dressing (reserve remainder for another use). Top with fried onions and mozzarella cheese. Drizzle with ricotta cheese and Parmesan. Spoon barbecue chicken around edge of platter. Garnish with pepperoncini and serve.

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