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Kicked Up BLT Chicken Salads with Blue Cheese (Emeril Lagasse) Recipe

Kicked Up BLT Chicken Salads with Blue Cheese (Emeril Lagasse) Recipe

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Kicked Up BLT Chicken Salads with Blue Cheese (Emeril Lagasse)

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Ingredients:

Serving

3 cups french bread cubes
7 tbsp olive oil, divided
4 large cloves garlic, minced, divided
essence , recipe follows
3 skinless, boneless chicken breasts , about 6 oz each
3/4 lb diced bacon
1 1/2 cups mayonnaise
10 tbsp buttermilk
1 1/2 tbsp fresh lemon juice
2 tbsp freshly chopped chives
3 tsp coarsely ground black pepper
1/2 tsp salt
1/8 tsp cayenne pepper
2 heads bibb lettuce, washed, cored, patted dry, and thinly sliced
3/4 lb blue cheese, crumbled (recommended : maytag)
2 ripe avocados, peeled, pitted, and diced
2 large beefsteak tomatoes, peeled, seeded and chopped
3 large hard-boiled eggs, peeled and thinly sliced
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 350 degrees F.
In a mixing bowl, combine the bread cubes, 6 tablespoons of the olive oil, 1/3 of the garlic, and season lightly with Essence. Place the bread cubes on a baking sheet in an even layer and bake until golden brown and crisp, 12 to 15 minutes. Remove from the oven and set aside to cool.
Preheat the grill. Drizzle the chicken breasts with the remaining tablespoon of olive oil, then season on both sides with Essence. Grill the chicken until the juices run clear, about 4 minutes per side. Remove from the grill, cool and dice.
Cook the bacon in a large skillet over medium heat until just crispy, 6 to 8 minutes. Remove from the skillet and drain on paper towels.
In a non-reactive mixing bowl, combine the remaining garlic, mayonnaise, buttermilk, lemon juice, chives, pepper, salt, and cayenne. Whisk to combine and refrigerate until ready to serve the salads. (Dressing may be made up to 2 days in advance and refrigerated in a non-reactive container until ready to serve the salads.)
To serve, divide the lettuce evenly among 6 entree plates. Divide the diced chicken evenly among the centers of the 6 plates, then place mounds of the croutons, bacon, blue cheese, avocados, diced tomatoes, and hard-boiled eggs around the chicken in a wheel-spoke fashion. Divide the dressing among the centers of the plates, or serve in small cruets for guests to drizzle over their salads, as desired. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1526.37 Kcal (6391 kJ)
Calories from fat	1027.8 Kcal
		% Daily Value*
Total Fat	114.2g	176%
Cholesterol	215.82mg	72%
Sodium	4801.89mg	200%
Potassium	1085.65mg	23%
Total Carbs	84.5g	28%
Sugars	8.17g	33%
Dietary Fiber	9.81g	39%
Protein	46.71g	93%
Vitamin C	10.7mg	18%
Vitamin A	0.1mg	3%
Iron	7.6mg	42%
Calcium	458.4mg	46%

Amount Per 100 g
Calories	320.6 Kcal (1342 kJ)
Calories from fat	215.88 Kcal
		% Daily Value*
Total Fat	23.99g	176%
Cholesterol	45.33mg	72%
Sodium	1008.58mg	200%
Potassium	228.03mg	23%
Total Carbs	17.75g	28%
Sugars	1.71g	33%
Dietary Fiber	2.06g	39%
Protein	9.81g	93%
Vitamin C	2.3mg	18%
Iron	1.6mg	42%
Calcium	96.3mg	46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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