Cracker Barrel Grilled Chicken Salad Recipe with Corn Relish

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Kathie Lee & Hoda: Pam Smith Interview

Kathie Lee Gifford and Hoda Kotb are joined by Pam Smith, Cracker Barrel nutritionist, as she shared the Cracker Barrel Grilled Chicken Salad recipe with country vinaigrette, corn relish and deviled eggs.

Cracker Barrel Grilled Chicken Salad Recipe with Fresh Vegetables

Today Show: Cracker Barrel Grilled Chicken Recipe with Corn Relish

Pam Smith, nutritionist, shared a recipe for Cracker Barrel's chicken salad with country vinaigrette, corn relish and deviled eggs.

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Ingredients For Chicken Salad

  • Country vinaigrette (see below)
  • Cucumber and onion salad (see below)
  • Corn relish (see below)
  • Deviled eggs (see below)
  • 1 1/4 lbs. chicken tenderloins, fat trimmed off
  • 1 tsp. extra virgin olive oil
  • Kosher salt, to taste
  • Freshly cracked black pepper
  • 12 cups spring mix of lettuces
  • 2 large vine ripe tomatoes, thickly sliced
  • 1 pint grape tomatoes

Ingredients For Country Vinaigrette

  • 1 tbs. honey
  • 2 cloves garlic (about 2 tsp.), finely minced, if desired
  • 1 shallot (about 1 tbs.), finely diced
  • 1/2 tsp. kosher salt, or to taste
  • 1/4 tsp. coarse ground black pepper
  • 1 pinch celery seed
  • 3 tbsp. extra-virgin olive oil
  • 1/3 cup apple cider vinegar
  • 1/3 cup red wine vinegar
  • 1/3 cup balsamic vinegar
  • 3 tbs. fresh orange juice
  • 2 tbsp. Dijon mustard

Ingredients For Cucumber and Onion Salad

  • 1/3 cup apple cider vinegar
  • 2 large English (Kirby) cucumbers, thickly sliced
  • 1 Vidalia onion (or any sweet onion), thickly sliced
  • 1/2 cup country vinaigrette

Ingredients For Corn Relish

  • 8 ears sweet corn, cut off cob or 2 10 oz. packages frozen corn, thawed
  • 1 small jar pimentos, drained
  • 1 cup chow chow relish
  • 1/4 cup apple cider vinegar
  • 3 tbs. fresh chopped parsley (or 1 tbs. dried)
  • 1 tsp. garlic salt seasoning
  • 1 tsp. black pepper

Ingredients For Deviled Eggs

  • 6 large eggs
  • 3 tbs. reduced fat mayonnaise
  • 1/2 tbs. Dijon mustard
  • 1 tbs. fresh lemon juice
  • 1/8 tsp. kosher salt
  • 1/8 tsp. pepper
  • Sprinkle of paprika

Preparation For Country Vinaigrette

  1. In a large bowl, whisk together vinegars, orange juice, Dijon mustard, garlic, onion, salt and black pepper
  2. Add oil in a slow stream, whisking until emulsified

Preparation For Cucumber and Onion Salad

  1. Toss cucumbers and onions with country vinaigrette in a bowl
  2. Chill for at least one hour or up to 3 days

Preparation For Corn Relish

  1. Stir together ingredients and mix thoroughly in a bowl
  2. Refrigerate for at least three hours to marry flavors

Preparation For Deviled Eggs

  1. In a saucepan, place eggs, and add cold water to cover
  2. Bring eggs to a rolling boil; immediately cover and remove from heat
  3. Let eggs stand, covered, for 17 minutes
  4. Drain, and place eggs in ice water for 10 minutes before peeling or cool running under continuously running cold water
  5. Peel eggs, pat dry, and cut in half lengthwise
  6. Remove yolks, and place in medium bowl, mashing with a fork to a fine crumble
  7. Add mayonnaise, mustard, lemon juice, salt and pepper to yolks and mix vigorously until well combined
  8. Spoon filling into halves
  9. Garnish with a sprinkle of paprika

Preparation For Chicken Salad

  1. Season chicken tenderloins with kosher salt and black pepper
  2. Spray nonstick skillet with nonstick spray, add olive oil and heat to medium high
  3. Add seasoned chicken and sear until done
  4. When ready to serve, toss lettuce with 1/2 cup of the country vinaigrette
  5. Divide into 4 large salad bowls or plates
  6. Spoon onto each serving: ½ cup cucumber and onion salad on each plate, 1/3 cup corn relish, ½ cup grape tomatoes, two thick slices of vine ripe tomatoes and two deviled eggs
  7. Top with hot seared chicken
  8. Serve immediately

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