A creamy cheese dressing pulls together crisp fried chicken, black-eyed peas, sweet peppers, and pecans for a satisfying salad.
Ingredients
1 Recipe Pimiento Cheese Dressing (recipe below)
3 hard boiled eggs
2 chicken breasts, skinless and boneless
1 egg
1 tsp soup. milk
1 tsp tea. bottle chili sauce
1 / 3 cup flour
3 c. soup. vegetable oil
1 tsp soup. cider vinegar
1 tsp. chopped fresh oregano (optional)
1 15.8-oz. can black-eyed peas, rinsed and drained
A large head buttery (Boston or Bibb) lettuce, torn (8 cups)
1 red pepper, cut into strips
1 / 2 cup walnut halves, toasted
Directions
1. Prepare the dressing by Pimento Cheese. Halve eggs length and deepen the egg yolks. In a bowl mash the yolks with a fork. Stir in 1-2 tablespoons pimiento cheese sauce until smooth. Spoon half the mixture from egg yolk.
2. Place chicken in a thick plastic bag (not sealed). Pound chicken lightly with a mallet to even thickness of 1 / 2 inches. Sprinkle with salt and pepper. In a bowl, beat eggs, milk, and hot sauce. In another bowl, stir together flour. Dip chicken in egg mixture, roll in flour. In a large skillet, heat 2 tablespoons oil. Add chicken and cook 6 minutes, turning once, or until golden and chicken is no longer pink (170 degrees F). Drainage. Let chicken cool slightly, cut into strips.
3. In a bowl mix the remaining oil, vinegar and oregano. Add the peas and toss to coat.
4. To serve, lettuce leaves on a plate. Place chicken, peas, red peppers, nuts, eggs and mimosa. Pimiento Cheese Pass remaining dressing. Makes 6 servings.
Pimento Cheese Dressing
O 1 cup finely grated sharp cheddar cheese stand at room temperature 30 minutes. In a bowl beat cream cheese and 1 / 2 cup mayonnaise with electric mixer in a medium to combine. Add 1 / 2 cup milk, 2-ounce jar drained diced peppers, 1 / 8 c. tea. each of cayenne pepper, salt and black pepper. Whisk to blend.
1 Recipe Pimiento Cheese Dressing (recipe below)
3 hard boiled eggs
2 chicken breasts, skinless and boneless
1 egg
1 tsp soup. milk
1 tsp tea. bottle chili sauce
1 / 3 cup flour
3 c. soup. vegetable oil
1 tsp soup. cider vinegar
1 tsp. chopped fresh oregano (optional)
1 15.8-oz. can black-eyed peas, rinsed and drained
A large head buttery (Boston or Bibb) lettuce, torn (8 cups)
1 red pepper, cut into strips
1 / 2 cup walnut halves, toasted
Directions
1. Prepare the dressing by Pimento Cheese. Halve eggs length and deepen the egg yolks. In a bowl mash the yolks with a fork. Stir in 1-2 tablespoons pimiento cheese sauce until smooth. Spoon half the mixture from egg yolk.
2. Place chicken in a thick plastic bag (not sealed). Pound chicken lightly with a mallet to even thickness of 1 / 2 inches. Sprinkle with salt and pepper. In a bowl, beat eggs, milk, and hot sauce. In another bowl, stir together flour. Dip chicken in egg mixture, roll in flour. In a large skillet, heat 2 tablespoons oil. Add chicken and cook 6 minutes, turning once, or until golden and chicken is no longer pink (170 degrees F). Drainage. Let chicken cool slightly, cut into strips.
3. In a bowl mix the remaining oil, vinegar and oregano. Add the peas and toss to coat.
4. To serve, lettuce leaves on a plate. Place chicken, peas, red peppers, nuts, eggs and mimosa. Pimiento Cheese Pass remaining dressing. Makes 6 servings.
Pimento Cheese Dressing
O 1 cup finely grated sharp cheddar cheese stand at room temperature 30 minutes. In a bowl beat cream cheese and 1 / 2 cup mayonnaise with electric mixer in a medium to combine. Add 1 / 2 cup milk, 2-ounce jar drained diced peppers, 1 / 8 c. tea. each of cayenne pepper, salt and black pepper. Whisk to blend.
0 comments:
Post a Comment