Grilled Chicken Cobb Salad with Chipotle Buttermilk Dressing Recipe

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Ingredients

  • For the Mesa Barbecue Sauce
  • 2 tablespoons (1/4 stick) butter
  • 1/2 medium red onion, finely diced
  • 3 garlic cloves, minced
  • 6 plum tomatoes, coarsely diced
  • 1/4 cup ketchup
  • 3 tablespoons dark molasses
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dark brown sugar
  • 1 tablespoon honey
  • 1 teaspoon cayenne
  • 1 tablespoon ancho chile powder (available at Hispanic or specialty markets)
  • 1 tablespoon pasilla chile powder (available at Hispanic or specialty markets)
  • 1 tablespoon paprika
  • 1 tablespoon Worcestershire sauce
  • For the Balsamic-mustard vinaigrette:
  • 6 Tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons finely chopped red onion
  • 1 Tablespoon light brown sugar
  • 1/3 cup olive oil (the original recipe called for more but this was plenty )
  • Kosher salt and freshly ground pepper
  • For the Chipotle Buttermilk Dressing:
  • 1/4 cup sour cream (substitute reduced fat or in my case; Greek yogurt)
  • 1 cup buttermilk
  • 2 cloves garlic, finely chopped
  • 2 Tablespoons finely chopped red onion
  • 1 Tablespoon fresh lime juice
  • 2 teaspoons chipotle purée (I used adobo chipotle peppers; and a bit more than what is called for)
  • Kosher salt and freshly ground pepper
  • For the Salad:
  • 4 chicken breasts
  • 1 1/4 cups Mesa bbq sauce
  • 2 large red onions, sliced 1/4 inch thick
  • Olive oil for brushing the onions
  • 8 cups mixed greens, washed and dried
  • 8 plum tomatoes, quartered
  • 8 hard-boiled eggs, quartered
  • 4 avocados, peeled, halved, and thinly sliced
  • 8 ounces creamy blue cheese, crumbled
  • Chipotle Buttermilk Dressing
  • Balsamic-Mustard Vinaigrette
  • Kosher salt and freshly ground pepper

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