I don’t know about you, but white barbecue sauce has popped up quite a bit in my Pinterest feed. It looks awesome and sounds amazing. So, of course I had to do my research before tackling this one.
Now, I will admit that this is round 2 of the white or Alabama barbecue sauce. The first one? Well, let’s just leave it at a delicious fail. I still have some of that sauce in the fridge as it makes an AWESOME chip dip!! I may have to recreate and share that one later. Hmm…
This one? Well, I did more digging, more research, and more analysis based on Pinterest and other recipes I could find to make this recipe. I wanted to see the wide range of recipes that are out there, what the staple elements are, and what the variables are.
Can you tell I’m in a data analysis course this week? *snort*
But, as with all recipes that I don’t know by heart of even just a thought of an idea, I research to see what works, what’s sharing, and what hasn’t worked. I omitted some items from some recipes, and incorporated what I loved from others. Doesn’t everyone do this? Just me?
I mean, does anyone really just make stuff up anymore? There’s not really one ORIGINAL recipe now is there? No. I’m not talking about Kentucky Fried Chicken. That is to say that recipes now are a mash up of a few things to something new? Do you ever just sit down and write a recipe without research? If you do, then kudos to you! Sadly, there’s no way I could do that. I research and see what’s succeeded, failed, variances, testing, etc.
Okay. I have to brag. See those cherry tomatoes buried in among the romas? Those dark, red, delicious looking orbs? Those are from our deck garden! Yep! These cherry tomatoes are named black beauties or something like that. They’re super dark red when they’re ripe and they taste AHmazing!
This is first time there was enough for a salad. I am super excited to have them, too! June and July was, unfortunately, so wet that it took them almost a month to dry out and start to grow like true tomato plants. Actually, both of ours are completely water logged along with the jalapenos and the two other pepper plants. Because of this, it’s the one drawback to container growing; the water log factor. However, it’s worth to grow something in your own little garden that you can eat.
There’s no way we could have done that at the other apartment. Unfortunately, we just didn’t get enough sunlight. We do at the house, though! Full morning sun until around 1 ish almost 2 now. You can really tell how the light is changing and quickly around here.
What also tastes amazing is this barbecue sauce! However, it doesn’t brown like the regular, sugary barbecue sauce. It just coats the chicken and adheres to it making this shellac of a tasty crust on the chicken. Yup. I said shellac in relation to a food blog post. That’s really only the true way to describe it.
Also, that hominy tastes equally tasty, too. Am I the only one that could eat it out of the can? Yes? No? Just me? Wow. K. In any event, if you haven’t tried and you like hominy, I highly suggest it. It’s all buttery and corn-y. This is one of the reasons I put hominy in this salad as opposed to another type or bean. It’s because of their flavor that I thought it would complement the southern flair of this sauce and this salad.
What’s your favorite barbecue sauce?
Chicken breasts are basted in this white barbecue sauce and grilled before slicing and topping this Alabama Cobb Salad. Don't let this white barbecue sauce fool you! It's got a kick!
For Barbecue Sauce:
- 1/2 cup mayonnaise
- 1/4 cup cider vinegar
- 2 tablespoons lemon juice
- 1 1/2 tablespoons minced garlic
- 1 tablespoon Worcestershire
- 1 tablespoon black pepper
- 1 tablespoon sugar (I used Truvia)
- 2 teaspoons prepared horseradish
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon sweet paprika
- 1 pound chicken breast (4 small-ish breasts)
- 4 cups lettuce
- 2 cups chopped tomatoes
- 1 cup sliced green onions
- 8 hard-boiled eggs, peeled and quartered
- 14 ounces white hominy, rinsed and drained
- 6 ounces Colby cheese, cut into cubes
- 1 whole avocado, peeled and sliced
- 1 packet Hidden Valley Fiesta Ranch Dip Mix
- 1/4 cup nonfat Greek yogurt
- 2/3 cup nonfat milk
For Barbecue Sauce:
- Combine all the ingredients in a small mixing bowl with a whisk until creamy.
- Preheat your grill to high heat. Brush the grates with oil to prevent sticking. Brush one side of each chicken breast with the barbecue sauce.
- Place the breasts sauce side down on the grill and cook 2 to 3 minutes, turn 45 degrees, and grill an additional 2 to 3 minutes.
- Brush the breasts with more barbecue sauce before turning them over and repeating the previous directions. Remove from heat and allow to rest.
- Divide the rest of the salad ingredients (lettuce through avocado) evenly between 4 plates. Slice each breast and place on top of the salad.
For the Dressing:
- Combine all ingredients in a jar or salad cruet. Shake until creamy. Drizzle over the salad and serve.
- Alabama Cobb Salad by A Kitchen Hoor’s Adventures
- Chicken Cobb Salad with Berries by Sweet Beginnings
- Chicken Fajita Salads with Queso by Hezzi-D’s Books and Cooks
- Copycat Buddy’s Antipasto Salad by A Day in the Life on the Farm
- Easy Greek Salad by Making Miracles
- Fields of Naboo Salad by Simply Inspired Meals
- Mediterranean Cucumber Salad by Cheese Curd In Paradise
- Shrimp and Macaroni Salad by Palatable Pastime
- Smoked Fish Caesar Salad by Art of Natural Living
- Southwestern Salad with Creamy Avocado Dressing by That Recipe
- Zucchini Salad with Queso Fresco by Karen’s Kitchen Stories