Z’Tejas Southwestern Grill Chicken Salad with Apples & Green Chile Blue Cheese Dressing
Serves: 4
Green Chile Blue Cheese Dressing:
1/2 cup buttermilk
1 1/2 cup mayonnaise
1/4 cup creole mustard
1 tsp. worcestershire
1 shot tabasco sauce
pinch of kosher salt and black pepper
1 clove garlic minced
1 Tbs. parsley chopped
1 oz. fresh spinach
1 anaheim pepper roasted, peeled and seeded
4 oz. blue cheese
zest of one lemon
1 egg hard boiled and chopped
1/2 cup buttermilk
1 1/2 cup mayonnaise
1/4 cup creole mustard
1 tsp. worcestershire
1 shot tabasco sauce
pinch of kosher salt and black pepper
1 clove garlic minced
1 Tbs. parsley chopped
1 oz. fresh spinach
1 anaheim pepper roasted, peeled and seeded
4 oz. blue cheese
zest of one lemon
1 egg hard boiled and chopped
Place all ingredients in a bowl and mix together with a wire whisk.
Transfer to a storage container and store in the refrigerator for up to one week.
Transfer to a storage container and store in the refrigerator for up to one week.
Chicken Salad with Apples :
4 oz. chicken cooked and diced
4 oz. assorted lettuces
3 oz. roma tomato diced
1 oz. crumbled blue cheese
1/2 small red apple sliced thinly
2 oz. Green Chile Blue Cheese Dressing
4 oz. chicken cooked and diced
4 oz. assorted lettuces
3 oz. roma tomato diced
1 oz. crumbled blue cheese
1/2 small red apple sliced thinly
2 oz. Green Chile Blue Cheese Dressing
Place lettuce, tomatoes, chicken and apples in a mixing bowl and ladle dressing over top.
Mix well and transfer to serving dish.
Sprinkle blue cheese over salad and serve.
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