You are probably saying to yourself, “What has Chili gone and done now? Now he is working racial slurs into the titles of his post.” No! Allow me to explain. Ted Reader has a recipe for beer-can chicken. You know where you put an open can of beer in the chickens cavity and stand it up while grilling. Well his version calls for his “soon to be famous” White Trash BBQ Sauce. It is very tasty but is nothing like most barbeque sauces you have tried. As you should have guessed it is white and therefore void of ketchup or tomato. You see, there was a simple explanation. Here I have taken the next step and used his sauce recipe (with a few minor adjustments) as a dressing for chicken salad and the results turn out very well. Give it a try, honkey.
INGREDIENTS:
- 4 cups chopped cooked chicken breast (I grilled mine of course)
- 1/2 cup ranch dressing
- 1/2 cup mayonnaise
- 1/4 cup whipping cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoons Tabasco® sauce
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- salt to taste
- fresh ground black pepper to taste
PREPARATION:
Mix all the dressing ingredients together in a saucepan and bring to a boil while stirring constantly. Remove from heat and allow the mixture to cool. Then fold in the chopped chicken and toss. Serve on toast, buns or crackers (no pun intended) with a couple of lemon wedges for garnish.
Serves 8 – 10
Heat Factor
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Love your blog, even though coming from me, the guy who loves everything green, it probably doesn’t mean all that much! Anyway to a greener 2010!
I like the idea of having all of the herbs in the mix, but I do have a little bit of feedback (both in question form and statement form!)
1: What is the purpose of heating up the mixture? Is it to get the taste of the herbs out?
2: I thought that the mixture was somewhat overloaded with herb flavor. It wasn’t bad, mind you, but I couldn’t really taste much of anything else and could have been as happy with less. It did remind me more of something I would put on a cracker (P.S. I did omit the whipping cream and Parmesan cheese, although I didn’t think this would make much of a difference.)
3: The spice factor for this was right on, in my opinion
Overall, thanks for the easy and new recipe!
Hi Chantelle,
1. I thought the same as you when the original called for heating the mixture. I guess it would tame the herbs somewhat but probably not necessary.
2. Herbs are tricky and should be added to taste. Depending on variety , freshness, and region of origin they can vary wildly in potency. I should have mentioned “add to taste” in the recipe. Ted Reader did so in his original.
CCF, are you losing your heat mojo? This is the first recipe that hasn’t singed my eyebrows just from reading the ingredients list! Looks delicious – as they say, one person’s ‘trash’ is another person’s meal! 8-D
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You aint nothin but po white trash, chicken salad sandwich.
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Love it! I put ranch in my chicken salad too… it’s mmm mmm good.
hahaha I love the title! The flavors sound good, but I loathe mayo so there’s no way I’ll eat this as it. Do you think it would work with plain yogurt instead?
LK- Healthy Delcious’s last blog post..Meat-Free Friday: Spicy Shrimp with Green Beans
I get asked about yogurt substitution often in references to recipes that include mayo. The answer is yes you can, but don’t use as much yogurt as you would mayo or the results may be a bit soupy. Use about half.