Name: Sam’s Seafood Grill ~ Black and Blue Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 -6 oz chicken breasts, boneless, skinless, pounded 1/2" thick; 12 extra jumbo Gulf Shrimp, peeled to tail, deveined; 1 stick unsalted butter, melted and warm; 1 tbsp Bayou Sam's Triple Blast; 2 tbsp Bayou Sam's Acadian Feux; 6 oz baby arujula; 2 medium Belgian Endive, halved, cored and thinly sliced lengthwise; 2 thin slices purple onion, quartered; 2 cups champagne tomatoes, halved longways; 1 cup pepperoncini pepper rings; 1 ½ cups Sam's Chop House Blue Cheese Dressing

©1988

AuthorDartagnan

DifficultyIntermediate

<h2>"with dual protein options, this salad is great for anytime"</h2>
<h2>"Sam's Chop House blue cheese dressing is enhanced with the addition of fine Feta Cheese crumbles and Buttermilk Blue Cheese"</h2>

Yields1 Serving

Prep Time15 minsCook Time10 minsTotal Time25 mins

4 -6 oz chicken breasts, boneless, skinless, pounded 1/2" thick

12 extra jumbo Gulf Shrimp, peeled to tail, deveined

1 stick unsalted butter, melted and warm

1 tbsp Bayou Sam's Triple Blast

2 tbsp Bayou Sam's Acadian Feux

6 oz baby arujula

2 medium Belgian Endive, halved, cored and thinly sliced lengthwise

2 thin slices purple onion, quartered

2 cups champagne tomatoes, halved longways

1 cup pepperoncini pepper rings

1 ½ cups Sam's Chop House Blue Cheese Dressing

Heat heavy skillet or griddle to medium high.

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

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

Slice chicken into strips.

Toss arugula through pepperoncini, dress with blue cheese and toss to dress, top with blackened chicken or shrimp.

Serve with extra blue cheese on the side.

CategoryBayou Sam\'s Cajun Grill, Dressings, Recipes, Sam\'s Seafood GrillTags#blackenedchicken, #blackenedshrimp, #bluescheesedressing, #salad, #sam\'sseafoodgrill

Ingredients