B.B.Q. Chicken Salad - Cobalt Restaurant, New Orleans

B.B.Q. Chicken Salad with Roasted Corn, Marinated Onions and Green Herb Dressing
Cobalt Restaurant, New Orleans

Makes 4 Servings

In The Beginning...

  • Grill or roast (400 degrees) 2 ears of corn in the husk.
  • Allow to cool and shuck, being careful not to cut too close to the cob.
  • Thinly slice 4 radishes
  • Cut 1 red onion into ¼ inch rings and roast in olive oil at 400 degrees until wilted, being careful not to burn.
  • Allow the onions to cool a bit and toss them in

Making The Salad:

Onion Marinade

  • 2 Tbsp Cane Vinegar
  • 1 tsp Creole Mustard
  • 1 Tbsp Honey
  • 1 pinch Memphis Dry BBQ Rub Salt and pepper to taste

Slice and season 1-2 fresh tomatoes with a bit of olive oil salt and pepper Quarter and fan 1 ripe avocado.
These will all be used to garnish your salad and can be done ahead of time if you want to increase the size of the dinner.
Just keep the sliced radishes in water, do the tomatoes and avocado last minute, and bring the other ingredients out to warm up to room temp.

Wash and dry (completely) enough lettuce of your choice. We use Arugula, Baby Field Greens, and maybe a bit of Boston lettuce. I like to have different flavors and textures in my salads, but Iceberg Lettuce will work great too.

Making the BBQ Chicken:

  • dir="ltr" style="MARGIN-RIGHT: 0px">You can use 1 chicken thigh per person for a small salad or 2 for an entrée size portion. 8 boneless skinless chicken thighs (breast can be used the same way if you prefer)
  • dir="ltr" style="MARGIN-RIGHT: 0px">1 Tbsp olive oil 1 Tbsp Memphis BBQ Rub

Memphis BBQ Rub:
This will last in a sealed jar for several months

  • style="MARGIN-RIGHT: 0px">¼ cup paprika
  • style="MARGIN-RIGHT: 0px">1.5 Tbsp onion powder
  • style="MARGIN-RIGHT: 0px">1.5 Tbsp garlic powder
  • style="MARGIN-RIGHT: 0px">1Tbsp Kosher Salt
  • style="MARGIN-RIGHT: 0px">1.5 Tbsp dry basil
  • style="MARGIN-RIGHT: 0px">2 Tbsp dry mustard
  • style="MARGIN-RIGHT: 0px">1 Tbsp cayenne pepper
  • style="MARGIN-RIGHT: 0px">2 tsp coarsely ground black pepper
  • style="MARGIN-RIGHT: 0px">¼ Cup of your favorite BBQ Sauce

Pound the clean thighs (or breasts) to make them an even thickness.
Lightly oil and season with salt and pepper and then rub with the BBQ rub.
Grill or sauté or broil, until the meat is just done, allow for the meat to rest a bit chop and toss in the BBQ sauce.

The Green Herb Dressing:

  • style="MARGIN-RIGHT: 0px">1 whole egg plus 1 yolk
  • style="MARGIN-RIGHT: 0px">1 1/8 cup canola oil
  • style="MARGIN-RIGHT: 0px">1 clove chopped garlic
  • style="MARGIN-RIGHT: 0px">½ cup chopped scallions
  • style="MARGIN-RIGHT: 0px">¼ bunch chopped parsley
  • style="MARGIN-RIGHT: 0px">1 tsp chopped fresh thyme leaves
  • style="MARGIN-RIGHT: 0px">2 tsp Creole mustard
  • style="MARGIN-RIGHT: 0px">1.5 Tbsp cane vinegar
  • style="MARGIN-RIGHT: 0px">1 Tbsp honey
  • style="MARGIN-RIGHT: 0px">½ tsp of the BBQ rub

After you've prepared everything, mix the greens and dressing together. Top it will the BBQ chicken and enjoy!

From the kitchen of:
Chef Brack May
Cobalt Restaurant, New Orleans