Wo-avery Island Salad Recipe

Prepare greens and vegetables

Wash and spin-dry the mixed salad greens and butter/iceberg lettuce. Pat dry with paper towels if needed. In a large bowl, combine 4 cups mixed salad greens and 1 cup thinly sliced iceberg or butter lettuce. Add halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and red bell pepper strips. Toss gently to combine and set aside in the refrigerator while you finish the rest.

Cook or warm chicken

If using pre-cooked grilled chicken, reheat gently on a grill pan or in a skillet over medium heat with a light spray of oil for 2–3 minutes per side until warmed through; slice to yield about 8 oz cooked, then set aside. If cooking raw chicken, season 1 boneless breast with salt and pepper and sear 4–5 minutes per side in a hot skillet with 1 tsp oil, then reduce heat and cook until internal temperature reaches 165°F (74°C). Let rest 5 minutes and slice thinly.

Prepare eggs, bacon, cheese, and nuts

Place 2 eggs in a pot of cold water, bring to a gentle boil, then simmer 9–10 minutes for firm yolks. Transfer to an ice bath for 5 minutes, peel and quarter. Crumble 2 slices of cooked bacon (cook in skillet until crisp, about 6–8 minutes, or bake at 400°F/200°C for 12–14 minutes) and set aside. Shred 1/4 cup cheese and roughly chop/toast 2 tbsp pecans in a dry skillet for 2–3 minutes until fragrant; cool.

If using store-bought croutons, measure 1/2 cup. If making quick croutons: toss 2 slices cubed bread with 1 tbsp olive oil, a pinch of salt and smoked paprika, bake on a sheet at 375°F (190°C) for 8–10 minutes until golden and crisp. Slice optional pickled jalapeños if desired.

Make the dressing

In a medium bowl whisk together 1/2 cup mayonnaise, 1 tsp stone-ground or Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp Louisiana-style hot sauce, and 2 tsp honey until smooth. Add 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Whisk in 2 tbsp buttermilk a tablespoon at a time until dressing reaches a pourable but still creamy consistency. Taste and adjust seasoning or hot sauce to preference. Chill for 10 minutes to let flavors marry if time allows.

Divide the prepared greens and vegetables between two plates or a large serving bowl. Arrange sliced grilled chicken over the greens, place quartered hard-boiled eggs, sprinkle crumbled bacon, shredded cheese, toasted pecans, and croutons evenly across the salad. Add pickled jalapeños to taste if using.

Dress and serve

Drizzle the Avery Island–Style dressing over the salads (about 2–3 tbsp per serving) or serve the dressing on the side. Toss lightly just before eating so the croutons remain crisp. Serve immediately.