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PdfMakes 2 servings
Ingredients
Instructions
FOR THE BBQ-SPICED CHICKEN:
Optional : In a large bowl, combine 4-5 cups of
cold water and ¼ cup of kosher salt. Add chicken
Preheat oven to 375ºF.
Pat chicken dry and season all sides with
BBQ spice rub.
Heat a cast-iron skillet with 1-2 Tbsp of
neutral oil on high heat.
Sear chicken breast(s) on both sides (2-3
minutes per side).
Place seared chicken on a sheet tray and
finish baking for 13-15 minutes, or until the
center reaches 165ºF.
Remove chicken from the oven and let it
rest for 10 minutes before dicing.
FOR THE SALAD:
Combine romaine, cherry tomatoes,
cheddar, ranch*, and salt and stir until
well combined. Toss in diced BBQ-spiced
chicken breast. Top with halved 8-minute
eggs. Garnish with freshly torn dill and
sliced chives.
Serve with reheated flatbreads on the
breasts. Let them brine for 30 minutes to 1 hour.
side
*For the ranch, add as much or as little as you’d
like!