How to Make Snoop Dogg’s BBQ Chicken Cobb Salad Recipe

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Linda Pugliese

Working with Snoop is as fun as you think. Watching him try a lychee (not a fan – “too much like an eyeball”) or his first homemade crouton (huge fan) was priceless. While I was helping on the set of Martha and Snoop’s Potluck—crawling in the background of their incredible friendship – he was endlessly curious, asking Martha to “teach him how to learn”. I also learned things from Snoop.

When Martha told Snoop about my cookbook, Salad Monster (available now!), it literally and figuratively lit up: “A salad book is what I need!” Then he pitched me his idea for a BBQ Chicken Cobb, aka your classic Cobb, but with some bling on it. It features smoky, sweet and sticky barbecue chicken, homemade blue corn tortilla strips (Snoop’s brilliant addition; they give every bite a salty crunch and help bind the whole salad together), and most importantly, the world’s curliest, crispiest bacon, Snoop’s bakes the way. The first time I watched Snoop cook bacon I was mesmerized and shocked. Forget about carefully laying individual strips! Snoop simply throws all the bacon into a hot skillet, piled into a big clump, and swirls it around occasionally with tongs for about 15 minutes. It’s the only way I cook bacon now – and I guarantee you’ll follow suit.

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Yields:

4


portions

Total time:

1

hour

0

minutes

For the salad

2 tbsp.

Lawry’s Seasoned Salt

Freshly ground black pepper

2


boneless skinless chicken breasts

4


small blue corn tortillas, cut into ½” strips (or store-bought chips)

3


Little Gem lettuce heads, torn

1 point.

cherry tomatoes, halved

2


Persian cucumbers, thinly sliced

For the garlic ranch dressing

1/4 tsp.

plus 2 tbsp. Mayonnaise

1 tbsp.

plus 1 tbsp. White vinegar

Freshly ground black pepper

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  1. In a small bowl, whisk together Lawry’s, garlic powder, chili powder, cayenne pepper and ¼ tsp black pepper. Rub all over the chicken and let sit for 15 minutes. Preheat the oven to 400º.
  2. Place chicken on a parchment-lined baking sheet and brush with barbecue sauce. Cook until a thermometer inserted into the thickest part of the chicken reads 165º, 25 to 30 minutes. Let rest, then slice.
  3. Meanwhile, in a large pot of boiling water, cook the eggs for 10 minutes. Transfer to an ice bath. Once cooled, peel and cut into quarters.
  4. Wipe and dry the jar completely. Heat ½” of the oil over medium heat until it bubbles when you lay down a tortilla strip. Fry the tortilla strips until golden brown, 1 minute. Transfer to a lined plate with paper towel Season with salt.
  5. Heat a large skillet over medium heat and add the bacon. Stir occasionally until curled and crispy, 15 to 20 minutes. Transfer to a plate lined with paper towel, then crumble.
  6. Meanwhile, prepare the garlic ranch: Whisk all ingredients together in a small bowl and season with salt and pepper.
  7. Arrange lettuce, tomatoes, avocado, cucumbers and eggs on a platter. Top with bacon, blue cheese and chicken. Drizzle with dressing and sprinkle with chives, tortilla strips and additional pepper.

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