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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Southern Cobb Salad

Makes: 6 servings
Prep 30 mins Cook 6 mins
Southern Cobb Salad
Ingredients
  • 3  hard-cooked eggs
  • 2  skinless, boneless chicken breast halves
  • 1  egg
  • 1  tablespoon  milk
  • 1  teaspoon  bottled hot pepper sauce
  • 1/3  cup  all-purpose flour
  • 3  tablespoons  vegetable oil
  • 1  tablespoon  cider vinegar
  • 1  teaspoon  snipped fresh oregano (optional)
  • 1 15.8 ounce 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
Directions

1. 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.

2. 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.

3. In bowl combine remaining oil, vinegar, and oregano. Add peas; toss to coat.

4. To serve, place lettuce on platter. Arrange chicken, peas, red pepper, pecans, and deviled eggs. Pass remaining Pimiento Cheese Dressing.

Pimento Cheese Dressing
Ingredients
  • 1  cup  finely shredded sharp cheddar cheese (4 ounces)
  • 1/2  cup  mayonnaise
  • 1/2  cup  milk
  • 1 2  ounce jar  diced pimientos, drained
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  cayenne pepper
  • 1/8  teaspoon  ground black pepper
Directions

1. Let cheddar cheese stand at room temperature 30 minutes. In bowl beat cheese and mayonnaise with an electric mixer on medium to combine. Add milk, diced pimientos, cayenne pepper, salt, and black pepper. Beat to mix.

From the Test KitchenLighten Up:
  • For a lighter recipe, substitute reduced-fat versions of the cheddar cheese, mayonnaise, and milk.
Nutrition Facts (Southern Cobb Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 536,
  • Fat, total (g) 39,
  • chol. (mg) 197,
  • sat. fat (g) 9,
  • carb. (g) 22,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 15,
  • fiber (g) 5,
  • sugar (g) 4,
  • pro. (g) 26,
  • vit. A (IU) 3693,
  • vit. C (mg) 36,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 101,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 668,
  • Potassium (mg) 621,
  • calcium (mg) 232,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Pimento Cheese Dressing)
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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