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Ingredients
| processed pimento cheese (diced): 1 cup |
| eggs: 3 |
| skinless quail: 2 whole birds |
| whole milk: 1 Tbl |
| bottled whiskey sour mix: 1 tsp |
| all-purpose flour (unsifted): 1/3 cup |
| vegetable oil: 3 Tbl |
| apple cider vinegar: 1 Tbl |
| fresh oregano (ground): 1 tsp |
| black-eyed peas: 15.8 oz |
| butterhead lettuce: 1 head |
| red sweet peppers: 1 whole pepper |
| pecans (halved): 1/2 cup |
Southern Cobb Salad
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
6 min -
Servings
6 serving(s)
Tags
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. Makes 6 servings.