Linda Pugliese
Working with Snoop is as much fun as you might think. Watching him try a lychee (not a fan – “too much like an eyeball”) or his first homemade crouton (huge fan) was priceless. While I was helping out on the set of Martha & Snoop’s Potluck Dinner Party—creeping into the background of their amazing friendship – he was endlessly curious and asked Martha to “teach him how to learn.” I actually learned some things from Snoop as well.
When Martha told Snoop about my cookbook, salad freak †now available!), he lit up—both literally and figuratively: “I need a book of salads!” Then he presented me with his idea for a BBQ Chicken Cobb, also called your classic Cobb, but with bling on it. It has smokey, sweet and sticky BBQ chicken, homemade blue corn tortilla strips (Snoop’s brilliant addition; they give each bite a salty crunch and help bind the whole salad together), and most importantly, the world’s most curly and crispy bacon, cooked Snoop’s way. The first time I saw Snoop cook bacon, I was mesmerized and shocked. Forget carefully laying loose strips! Snoop simply dumps all the bacon into a hot pan, piled high in a big clump, and occasionally whirling it with tongs for 15 minutes. It’s the only way I cook bacon right now – and I guarantee you’ll follow suit.
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Yields:
4
portions
Total time:
1
o’clock
0
minutes
For the salad
Lawry’s Seasoned Salt
Freshly ground black pepper
boneless chicken breast
small blue corn tortillas, cut into strips of “(or store-bought chips)
heads of Little Gem lettuce, torn
cherry tomatoes, halved
Persian cucumbers, thinly sliced
For the garlic ranch dressing
plus 2 tbsp. mayonnaise
plus 1 tsp. white vinegar
Freshly ground black pepper
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- In a small bowl, whisk together Lawry’s, garlic powder, chili powder, cayenne pepper, and ¼ teaspoon black pepper. Rub the whole chicken and let it sit for 15 minutes. Preheat the oven to 400º.
- Place the chicken on a baking tray lined with baking paper and brush with BBQ sauce. Bake until a thermometer inserted into the thickest part of the chicken reads 165, 25 to 30 minutes. Let rest and then cut.
- Meanwhile, cook the eggs in a large pot of boiling water for 10 minutes. Transfer to an ice bath. Once cooled, peel and cut into quarters.
- Wipe out and dry the jar completely. Heat ½” oil over medium heat until it bubbles up when you drop a tortilla strip into it. Fry tortilla strips until golden brown, 1 minute. Transfer to a paper towel-lined plate. Season with salt.
- Heat a large skillet over medium heat and add bacon. Stir occasionally until curled and crispy, 15 to 20 minutes. Transfer to a paper towel-lined plate and crumble.
- Meanwhile, make the garlicky ranch: Whisk all ingredients together in a small bowl and season with salt and pepper.
- Arrange lettuce, tomatoes, avocado, cucumbers and eggs on a platter. Top with bacon, blue cheese and chicken. Drizzle with dressing and sprinkle with chives, tortilla strips and more pepper.
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