Black & Blue Salad Recipe
Blackened chicken breast on a bed of local hydroponic greens Served with Maytag bleu cheese crumbles, diced bacon, tomato, egg, and bleu cheese dressing.
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Ingredients
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Salad Base
Chicken
Toppings
Method
Prepare the Chicken
- 1
Season the Chicken
Rub the chicken breasts with olive oil and coat them generously with the blackening seasoning on both sides.
- 2
Cook the Chicken
Preheat a skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.
Prepare the Salad
- 3
- 4
Prepare the Vegetables
Chop the tomato into bite-sized pieces and set aside. Wash and dry the hydroponic greens thoroughly.
Assemble the Salad
- 5
Combine Ingredients
In a large salad bowl, layer the hydroponic greens as the base. Top with sliced blackened chicken, chopped tomato, diced bacon, chopped eggs, and Maytag bleu cheese crumbles.
- 6
Dress the Salad
Drizzle the bleu cheese dressing over the top of the salad according to taste. Serve immediately.