Southwest Chicken Chop Salad
Ingredients:
5 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 cup fresh corn kernels, roasted and cut off the cob
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
1/4 cup tortilla strips, for garnish
1/2 cup diced, roasted chicken thighs
For The Cilantro Lime Dressing
1 cup loosely packed cilantro, stems removed
1/2 cup plain Greek yogurt
2 cloves garlic
Juice of 1 lime
Pinch of salt
1/4 cup olive oil
2 tablespoons apple cider vinegar
Directions:
1. To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
2. To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
3. Serve immediately, garnished with tortillas trips, if desired.
Buffalo Chicken Dip Recipe:
Ingredients
½ C Heavy Cream
8oz Cream Cheese
3 Roasted Chicken Thighs
½ C Hot Sauce
¼ C Bleu Cheese Crumbles
¼ C Ranch Dressing
½ C Cheddar Cheese
1 Bunch Celery (Cut into 4 Inch Sticks)
3 Carrots (Cut Into 4 inch Sticks)
Crackers of your choice.
Directions:
Reduce your cream by half in a sauce pot, and add your cream cheese, and cheddar cheese. Once the cheese has melted, add your hot sauce and your chicken. Stir until everything is incorporated. Put into an oven safe baking dish, place your blue cheese crumbles on top, and bake for 7 minutes and drizzle with ranch dressing. Serve with celery, carrots, and crackers, and Enjoy!
Truffled Mushroom Burger Recipe:
Ingredients
Truffle Aioli
1/2 cup mayo
2 tablespoons sour cream
1 teaspoon truffle oil
1/2 teaspoon garlic powder
salt and black pepper
Balsamic-Glazed Mushrooms
2 tablespoons unsalted butter
8 ounces sliced baby bella mushrooms
salt and black pepper
2 tablespoons balsamic vinegar
Truffle Burgers
1 pound ground beef (80/20 preferably)
1 tablespoons truffle oil
salt and black pepper
8 slices Swiss Cheese
4 brioche rolls, lightly toasted
1 cup fresh arugula
Directions:
1. In a small bowl, whisk together the mayo, sour cream, truffle oil, garlic powder and a dash of salt an black pepper until smooth and creamy. Cover and refrigerate until you are ready to serve.
2. Melt 2 tablespoons of unsalted butter in a non-stick skillet over medium heat. Add the mushrooms and cook until tender and brown, about 6 minutes. Season with salt and black pepper. Stir in the balsamic vinegar and cook until the vinegar has mostly cooked out and the mushrooms are coated. Remove from heat and set aside.
3. Preheat a grill or grill pan over medium to medium high heat. In a large bowl, combine the ground beef, truffle oil and a dash of salt and black pepper. Mix with a heavy wooden spoon or clean hands until the mixture comes together. Form the beef into 4 equal-sized patties.
4. Spray the grill or grill pan with a non-stick canola oil spray and place the patties directly on the heat. Cook for about 3-4 minutes on each side for medium rare (adjust timing based on how well done you want your burgers). Add 2 slices of Swiss cheese on top of each burger when there is 1 minute left of cooking time. Once the cheese has melted remove from heat and let the burgers rest for a couple of minutes.
5. Assemble your truffle burgers by layering truffle aioli, fresh arugula, balsamic-glazed mushrooms, onion-bacon compote and the burger patties on 4 toasted brioche buns.
6. Serve immediately and enjoy!
Tavern Americana
20469 N. Hayden Rd., Scottsdale, AZ 85255
480-502-6740
www.urbantaverngroup.com
