Cracker Barrel Old Country Store, Inc. develops and operates the Cracker Barrel Old Country Store restaurant and retail concept in the United States. Its restaurants provide breakfast, lunch, and dinner. The company’s gift shops offer various decorative and functional items, such as rocking chairs, holiday and seasonal gifts, apparel, toys, music CD’s, cookware, old-fashioned-looking ceramics, figurines, a book-on-audio sale-and-exchange program, and various other gift items, as well as candies, preserves, pies, cornbread mixes, coffee, syrups, pancake mixes, and other food items. As of September 18, 2012, it operated 620 stores in 42 states. The company was founded in 1969 and is headquartered in Lebanon, Tennessee.




Grilled Chicken and Fresh Vegetable Salad

Cracker Barrel Recipe

Serves 4

Chicken Salad
Country Vinaigrette (recipe follows)
Cucumber and Onion Salad (recipe follows)
Corn Relish (recipe follows)
Deviled Eggs (recipe follows)
1 1/4 lbs. chicken tenderloins, trimmed of any fat
1 teaspoon 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

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

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

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 tablespoons fresh chopped parsley (or 1 tbs. dried)
1 teaspoon garlic salt seasoning
1 teaspoon black pepper

Deviled Eggs
6 large eggs
3 tablespoons reduced fat mayonnaise
1/2 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon pepper
sprinkle of paprika

For grilled chicken:  Season chicken tenderloins with kosher salt and black pepper. Spray nonstick skillet with nonstick spray, add olive oil and heat to medium high. Add seasoned chicken and sear until done.

For country vinaigrette: Whisk together vinegars, orange juice, Dijon mustard, garlic, onion, salt and black pepper in a large bowl; Add oil in a slow stream, whisking until emulsified.

For cucumber and onion salad:  In bowl, toss cucumbers and onions with country vinaigrette.  Chill for at least one hour, or up to 3 days.

For corn relish:  In bowl, stir together ingredients and mix thoroughly. Refrigerate for at least three hours to marry flavors.

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

To Serve:  Prepare country vinaigrette, cucumber and onion salad, corn relish and deviled eggs.
When ready to serve, toss lettuce with 1/2 cup of the country vinaigrette. Divide into 4 large salad bowls or plates. Spoon onto each serving: 1/2 cup cucumber and onion salad on each plate, 1/3 cup corn relish, 1/2 cup grape tomatoes, 2 thick slices of vine ripe tomatoes and 2 deviled eggs. Top with hot seared chicken, and serve immediately.
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