" Mask, The" "Somebody Chop Me!" Salad

If you're looking for something fairly healthy to munch on while you watch the movie, this dish is for you!

For the Salad

  • 1 double chicken breast, bone in, skin on
  • 1 onion, peeled and quartered
  • 2 cups chicken broth
  • 4 eggs
  • 8 strips thick cut bacon
  • 2 ripe avocados
  • 2 ripe tomatoes
  • 1/2 head iceberg lettuce
  • 1 bunch watercress
  • 1 head Belgian endive
  • 1/2 head romaine lettuce
  • 1 cup Maytag blue or Roquefort cheese, crumbled
  • 1 bunch chives


For the Dressing:
  • 1 tablespoon finely minced shallots
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon dry mustard
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon very finely chopped egg yolk, from above
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons cup red wine vinegar
  • 1/2 cup canola or salad oil

Directions

1. Place the chicken breast and the quartered onion in a medium saucepan. Add the broth plus just enough water to cover. Heat the broth until boiling, and then reduce heat to a simmer and cook uncovered for 20 minutes. Remove from heat and allow the chicken to cool in the broth. Strain and reserve the broth. Remove and discard the skin and bones from the chicken breasts. Dice the meat, cover and refrigerate.

2. Place the eggs in a medium saucepan and cover with two inches of cold water. Place the pan over high heat and bring to a boil. As soon as the water comes to a boil, remove pan from heat, cover and let sit 10 minutes. Transfer the hot eggs to a bowl of ice water until cool to the touch. Peel the eggs. Chop the yolks and whites separately and set aside.

3. Cook the bacon until crisp; drain, chop and set aside. Then peel and dice avocado; toss with lemon juice and refrigerate until ready to use. Peel and dice the tomatoes; set aside. Wash and dry all the greens well; break lettuce into pieces and toss together and refrigerate. Chop the chives and set aside.

4. Combine all the dry dressing ingredients; add the lemon juice, Worcestershire and extra virgin oil and whisk until combined. Alternate whisking in the vinegar and salad oil until thick and emulsified. Season to taste with salt and pepper.

5. Toss the greens lightly with dressing; arrange the chopped ingredients in long strips atop the greens.

6. Eat and enjoy!

Serves 6



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