CLT SALAD

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CLT Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h5m

Yield 2 servings

Number Of Ingredients 19

1 head romaine, cut into 1-inch slices
1 cup halved grape tomatoes
2 avocados, cut into chunks
1/2 cup Simple Ranch Dressing, recipe follows
3 to 4 Crispy Chicken Skins, recipe follows, each piece snapped into thirds
1 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup fresh flat-leaf parsley leaves, minced
2 tablespoons minced fresh chives
1 tablespoon white vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 large skin-on chicken breasts
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

Steps:

  • Add the romaine, tomatoes and avocados to a large bowl. Drizzle over the Simple Ranch Dressing and toss. Tip the salad onto a platter and garnish with the Crispy Chicken Skins.
  • Combine the mayonnaise, buttermilk, sour cream, parsley, chives, vinegar, Worcestershire sauce, salt and pepper in a bowl. Chill for a couple of hours before serving.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
  • Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
  • Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.

kodo kodo
kodo-k74@hotmail.com

I followed the recipe exactly and the salad turned out great. I will definitely be making this again.


Kiani Bailey
bailey.k1@gmail.com

This salad is a bit bland for my taste. I added some chopped red onion and it was much better.


Sadousl Sow
ssadousl@hotmail.com

I'm allergic to tomatoes, so I used cucumbers instead. It was still really good.


Chadley Smith
c_s@yahoo.com

This salad is a great way to get your kids to eat their vegetables.


Faisal Saggar
s36@yahoo.com

I made this salad for a party and everyone loved it. It's a great salad to serve with grilled meats.


Jaye H (XJayNine332)
h@hotmail.com

This salad is a bit time-consuming to make, but it's worth it. The flavors are amazing.


Amjad Hussain TABLIGHI JAMAT (A M J A D _ A L V I)
a-i@yahoo.com

I used Greek yogurt instead of mayonnaise in the dressing and it was still really good.


Sk Lalon
l_s57@yahoo.com

I'm not a huge fan of mayonnaise-based dressings, but this one is really good. It's light and flavorful.


Sechaba Mokgahlane
mokgahlane.s20@hotmail.com

This salad is perfect for a summer picnic or potluck.


Aaditya Bhandari
a_b@gmail.com

I made this salad with grilled chicken and it was delicious! The dressing is so good.


Barbo
barbo@hotmail.com

This salad is a great way to use up leftover chicken. It's also a great make-ahead meal.


Dimitar Hristovski
hd60@hotmail.com

I tried this salad for the first time last week and I'm already a fan. The dressing is amazing and the salad is so refreshing.


Haley Lucero
lucero_h50@aol.com

This salad is easy to make and so delicious. I love the combination of flavors and textures.


Maranda Bolish
b-maranda32@yahoo.com

I've made this salad several times and it's always a crowd-pleaser. The dressing is so flavorful and the combination of textures is perfect.


Takaanewa Southon
s.t79@gmail.com

This salad was a hit at my last potluck! Everyone loved the creamy dressing and the crunchy bacon. I will definitely be making this again.


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