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Source

foodtv.com

Servings/Yield

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Ingredients

• 3 cups french bread cubes
• 7 tablespoons olive oil
• 4 cloves garlic, minced
• 3 chicken breasts, 18 ounces
• ¾ pound dice bacon
• 1 ½ cups mayonnaise
• 10 tablespoons buttermilk
• 1 ½ tablespoons lemon juice
• 2 tablespoons chives, chopped
• 3 teaspoons black pepper
• ½ teaspoon salt
• ⅛ teaspoon caynenne pepper
• 2 heads Bibb lettuce
• ¾ pounds blue cheese, Maytag
• 2 large tomatoes
• 2 ripe avocados

Method

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the bread cubes, 6 tablespoons of the olive oil, 1/3 of the garlic, and season lightly with Essence. Place the bread cubes on a baking sheet in an even layer and bake until golden brown and crisp, 12 to 15 minutes. Remove from the oven and set aside to cool.

Preheat the grill. Drizzle the chicken breasts with the remaining tablespoon of olive oil, then season on both sides with Essence. Grill the chicken until the juices run clear, about 4 minutes per side. Remove from the grill, cool and dice.

Cook the bacon in a large skillet over medium heat until just crispy, 6 to 8 minutes. Remove from the skillet and drain on paper towels.

In a non-reactive mixing bowl, combine the remaining garlic, mayonnaise, buttermilk, lemon juice, chives, pepper, salt, and cayenne. Whisk to combine and refrigerate until ready to serve the salads. (Dressing may be made up to 2 days in advance and refrigerated in a non-reactive container until ready to serve the salads.)

To serve, divide the lettuce evenly among 6 entree plates. Divide the diced chicken evenly among the centers of the 6 plates, then place mounds of the croutons, bacon, blue cheese, avocados, diced tomatoes, and hard-boiled eggs around the chicken in a wheel-spoke fashion. Divide the dressing among the centers of the plates, or serve in small cruets for guests to drizzle over their salads, as desired. Serve immediately.