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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
Directions:
1. Ingredients
2. chicken breasts, skinless and boneless
3. Drizzle of olive oil
4. Essence, recipe follows
5. /2 pound raw bacon, diced
6. /2 cup extra-virgin olive oil
7. Juice from one fresh lemon
8. /2 pound Maytag Blue cheese
9. Salt
10. Freshly ground black pepper
11. avocado, peeled and pitted
12. Beefsteak tomato, peeled, seeded and small diced
13. hard boiled eggs
14. heads of Bibb Lettuce, washed, patted dry and thinly sliced
15. Directions
16. Preheat the grill. Season the chicken breast with olive oil and Essence. Place the chicken on the grill and cook for 4 minutes on each side. Remove from the grill and small dice the chicken. In a skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes.
17. In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk well. Season with salt and pepper. Set aside. Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and season with salt and pepper.
18. In a large bowl, toss the lettuce with the dressing. Season with salt and pepper. Mound the lettuce in the center of each plate. To garnish each salad, make a row of each; avocados, chicken, tomatoes, remaining blue cheese, bacon and eggs. Serve immediately.
19. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
20. /2 tablespoon paprika
21. tablespoons salt
22. tablespoons garlic powder
23. tablespoon black pepper
24. tablespoon onion powder
25. tablespoon cayenne pepper
26. tablespoon dried oregano
27. tablespoon dried thyme
28. Combine all ingredients thoroughly.
29. Yield: 2/3 cup
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