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Receta Grilled Chicken Cobb Salad with Chipotle Buttermilk Dressing
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Ingredientes
- 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
View Full Recipe at Creative Culinary
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