Jay Ducote’s Blackened Chicken Salad

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Need a quick and healthy meal? Try this new recipe from our friend Jay Ducote, culinary personality and the brains behind food blog Bite and Booze. It combines two things we love, blackened chicken and Jay D’s Louisiana Molasses Mustard. Check out the recipe below and for another recipe featuring the delicious sauce, try his catfish poboy.

Recipe:

– 1 skinless and boneless chicken breast
– canola oil
– kosher salt
– Jay D’s Sweet & Spicy Barbecue Rub
– Jay D’s Louisiana Molasses Mustard
– lettuce
– cherry tomatoes halved
– 2 whole peaches peeled and pitted
– olive oil
– feta cheese

Preheat oven to 350 degrees.

Coat chicken breast on both sides with canola oil, a dash of kosher salt, and Jay D’s Sweet & Spicy Barbecue Rub. Cook chicken in a cast-iron skillet on medium-high heat until side starts to blacken. Turn and repeat. Once both sides are blackened, move chicken to oven and cook until the middle of the meat is 165 degrees or cooked all the way through.

Cut peaches into fourths and lightly coat in olive oil. Place on grill pan or outdoor grill and cook until charred.

In a bowl, coat lettuce in Jay D’s Louisiana Molasses Mustard. Add feta cheese and cherry tomatoes. Cut chicken breast into strips and place on top. Add grilled peaches and serve.

Yields 1 salad

Channel:

4699998564001_5160066596001_5159771398001-vs.jpg

Need a quick and healthy meal? Try this new recipe from our friend Jay Ducote, culinary personality and the brains behind food blog Bite and Booze. It combines two things we love, blackened chicken and Jay D’s Louisiana Molasses Mustard. Check out the recipe below and for another recipe featuring the delicious sauce, try his catfish poboy.

Recipe:

– 1 skinless and boneless chicken breast
– canola oil
– kosher salt
– Jay D’s Sweet & Spicy Barbecue Rub
– Jay D’s Louisiana Molasses Mustard
– lettuce
– cherry tomatoes halved
– 2 whole peaches peeled and pitted
– olive oil
– feta cheese

Preheat oven to 350 degrees.

Coat chicken breast on both sides with canola oil, a dash of kosher salt, and Jay D’s Sweet & Spicy Barbecue Rub. Cook chicken in a cast-iron skillet on medium-high heat until side starts to blacken. Turn and repeat. Once both sides are blackened, move chicken to oven and cook until the middle of the meat is 165 degrees or cooked all the way through.

Cut peaches into fourths and lightly coat in olive oil. Place on grill pan or outdoor grill and cook until charred.

In a bowl, coat lettuce in Jay D’s Louisiana Molasses Mustard. Add feta cheese and cherry tomatoes. Cut chicken breast into strips and place on top. Add grilled peaches and serve.

Yields 1 salad

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