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About the Dish

  • Chicken Breast

    Chicken Breast

  • Southern Links BBQ All Purpose Dry Rub

    Southern Links BBQ All Purpose Dry Rub

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Turbinado Sugar

    Turbinado Sugar

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Avocado

    Avocado

  • Spinach

    Spinach

  • Radish

    Radish

METHOD

1
Move an oven rack to the top position, and heat oven on the broil setting. Season chicken with on all sides with a total 1/4 teaspoon kosher salt and 1 teaspoon (half the packet) Southern Links BBQ All Purpose Dry Rub. Set aside at room temperature.
2
In a small saucepan, places eggs and 1/2 teaspoon kosher salt. Cover completely with water, and place saucepan over high heat. When the water comes to a full boil, set a timer for 90 seconds medium boiled (recommended; you may cook more or less depending on your preference). While eggs cook prepare a bowl with 2 cups cold water, 2 cups ice and 1/2 teaspoon kosher salt. When the time is up, use a slotted spoon to carefully remove eggs from the boiling water and place in the ice water. Allow eggs to rest in ice water.
3
Prepare your mise en place: Remove stems from spinach leaves. Halve avocado lengthwise; carefully remove pit. Trim radish ends, halve radishes lengthwise and thinly slice crosswise.
4
Heat a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken breasts. Cook without turning or stirring until browned on the first side, 2-3 minutes. Flip the chicken pieces, and cook on the opposite side until browned and cooked through, 1-2 minutes more. Remove chicken from the pan, and set aside to cool.
5
While chicken cooks prepare the dressing: To the jar of cider vinegar add remaining 1 teaspoon dry rub, sugar, olive oil, mustard and remaining 1/4 teaspoon kosher salt. Shake to thoroughly combine.
6
Carefully remove shell from outside of egg while trying not to damage egg.
7
Use a table knife to slice the avocado halves while they are still in their shells. Run a soup spoon along the inside edge of the avocado (between the skin and the flesh) to scoop out the slices. Thinly slice chicken.
8
Divide spinach, radishes, chicken and avocado slices between 2 plates. Halve or quarter the peeled eggs and divide between the 2 plates. Drizzle each salad with dressing. Enjoy!