Southern Cobb Salad A creamy cheese dressing pulls together crisp fried chicken, black-eyed peas, sweet peppers, and pecans for a satisfying salad. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 1, 2021 Print Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 6 mins Total Time: 36 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 recipe Pimento Cheese Dressing 3 hard-cooked eggs 2 skinless, boneless chicken breast halves 1 egg 1 tablespoon milk 1 teaspoon bottled hot pepper sauce ⅓ cup all-purpose flour 3 tablespoon 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 ½ cup pecan halves, toasted Pimento Cheese Dressing 1 cup finely shredded sharp cheddar cheese (4 ounces) ½ cup mayonnaise ½ cup milk 1 2 ounce jar diced pimientos, drained ⅛ teaspoon salt ⅛ teaspoon cayenne pepper ⅛ teaspoon ground black pepper Directions 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. Pimento Cheese Dressing 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. Lighten Up: For a lighter recipe, substitute reduced-fat versions of the cheddar cheese, mayonnaise, and milk. Print Nutrition Facts (per serving) 536 Calories 39g Fat 22g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 536 % Daily Value * Total Fat 39g 50% Saturated Fat 9g 45% Cholesterol 197mg 66% Sodium 668mg 29% Total Carbohydrate 22g 8% Total Sugars 4g Protein 26g Vitamin C 36mg 180% Calcium 232.2mg 18% Iron 3.6mg 20% Potassium 621mg 13% Folate, total 100.8mcg Vitamin B-12 0.9mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.