Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Blackened Barbecue Chicken Salad
6 hard-cooked diced eggs (Extra Large)
2 cups cooked skinless chicken breasts (diced)
1 large head of iceberg lettuce, shredded
½ cup jicama
½ cup chicken broth
½ cup grated Colby cheese
½ cup grated mozzarella cheese
2 tablespoons lemon pepper
hot barbeque sauce, to taste
ranch dressing, to taste
Slow cook chicken breasts, using lemon pepper and all of chicken broth. When chicken is done add tablespoon barbecue sauce to saute. Remove chicken from heat.
In large serving bowl add layer of shredded lettuce, dash lemon pepper, layer of cheeses, add half diced eggs, add layer of jicama. Layer the remainder of lettuce, jicama, sprinkle lemon pepper, rest of cheeses, and rest of eggs. Lay chicken across top of salad. Squirt ranch dressing over top, followed by barbecue sauce.
Preparation and cooking time, approximately 25 minutes, Serves 6