Black and Blue Salad

Day Ahead If Desired

4 strips Applewood Thick Cut Smoked Bacon, diced

2 fresh green onions

1 ½ cups Sam's Chop House Blue Cheese Dressing

Day Of

4-5oz chicken breast portions, boneless, skinless, sliced length ways or pounded to even thickness <1/2" thick

12 extra jumbo fresh Gulf Shrimp, peeled to tail, deveined if desired

1 stick unsalted butter, melted and warm in a dish large enough for your proteins, but not all at once

1 tbsp Bayou Sam's Triple Blast

2 tbsp Bayou Sam's Acadian Feux

8 oz romaine hearts, rough choppedI promise I won't tell anyone if you brushed olive oil on those whole romaines and grilled them first. Shhh

2 Baby Belgian Endive, halved, cored and thinly sliced longways

4 thin slices purple onion, quartered

2 cups Champagne Tomatoes, halved longways

1 cup Pepperoncini pepper rings or whole, scant amount of liquid

1 cup caperberries, or more to taste

1 Green Onion Bacon Bits

Ventilation fans on, or outdoors, Heat heavy skillet to high.

Dip chicken or shrimp in butter. Dust with Triple Blast, dredge in Acadian Feux.

Immediately add chicken or shrimp; cook 4 minutes on each side, shrimp less than 2 minutes.

Slice chicken into strips.

Toss romaine through Champagne tomatoes, dress with blue cheese and toss to dress (if desired).

To plate, drizzle a bit more blue cheese, top with blackened chicken or shrimp. Garnish sides with Pepperoncini and Caperberries. Top with Green Onion Bacon Bits.

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Black and Blue Salad

"an iconic Sam's Seafood Grill Classic, dual proteins choices for whatever you guests love will certainly be a hit!"