|2 servings||calories per servings 498||protein serving 36 g||carbs per serving 16 g||total fat per serving 33 g|
Southern Links BBQ All Purpose Dry Rub brings the rich flavors of barbecue to this dish, without your ever having to fire up the grill. The seasoning appears both on the chicken and in the vinaigrette, but the mild spiciness is balanced by both the medium-boiled egg and creamy avocado. Spring radishes add a delicious crunch.
|Nutrition Facts||/ Per Serving|
|Total Fat||33 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||22 g|
|Total Carbohydrates||16 g|
|Dietary Fiber||9 g|
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.
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.
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.
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.
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.
Carefully remove shell from outside of egg while trying not to damage egg.
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.
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!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...