BBQ Chicken Salad

(FOX Providence) - We're cooking BBQ Chicken Salad with Micah Baumstein from Ted’s Montana Grill.

Recipe #1: BBQ Chicken Salad

Ingredients:
4 Cups Salad Mix
¼ cup Roasted Corn
1 Tbsp (¼” Julienne) Green Chile
2 Tbsp. Diced Tomatoes
2 Tbsp. Diced Cucumbers
½ Avocado (Diced)
½ cup Pulled BBQ Chicken
2 Tbsp. Diced Red Onion
¼ cup Cheddar Cheese
2 tsp. Cilantro
2 oz. Ranch Dressing
½ Cup (1/8” Julienne) Fried Tortillas

Steps:
• Measure 4 cups of salad mix and place the lettuce in a mixing bowl.
• Place a ¼ cup of roasted corn in the mixing bowl.
• Add 1 Tbsp. of green chiles sliced ¼” Julienne to the salad mix.
• Place 2 Tbsp. of diced tomatoes in the bowl. Diced tomatoes are cut to 3/8“ x 3/8”.
• Add 2 Tbsp. of diced cucumbers, diced 3/8” x 3/8”, to the salad mix.
• Cut half of an avocado into ½“ x ½“ cubes, remove the skin, and place the avocado into the mixing bowl.
• Place ½ cup of pulled BBQ Chicken in salad mix.
• Add 2 Tbsp. of diced red onion, diced ¼“ x ¼“, to the salad mix.
• Add ¼ cup of Cheddar cheese to the salad mix.
• Add 2 tsp. of cilantro to the salad mix.
• Ladle 2 oz. Ranch Dressing over the entire salad mixture.
• Using a clean pair of tongs, mix the contents in the mixing bowl until all ingredients are fully incorporated.
• Place the mix in the center of the large rimmed bowl building the salad vertically.
• Place ½ cup of fried tortilla strips, diced 1/8” Julienne, building vertically, over the top of the salad.

Recipe #2: Strawberry Shortcake

Shortcakes

Ingredients:
12 Ounces Butter, cut into 1/2" chunks, Very Cold (by weight)
32 Ounces Pastry Flour
21/2 Tbsp Cream of Tartar
1 Tbsp + 1 tsp Baking Soda
1 tsp Iodized Salt
1/2 Cup Granulated Sugar
2 4 Cups Half & Half

Steps:

Cut the butter and place back into the cooler to make sure the butter is cold, before going to the next step.

Place the next five ingredients into the bowl of the food processor. Turn the food processor on, and blend the ingredients together.

Add the butter to the food processor and using a pulsing motion (on, off, on, off) cut the butter into the flour mixture until it resembles a coarse meal with the butter no larger than a pea.

Do not over-mix or get the butter too soft because the biscuits will come out flat and heavy!!!

Place the flour-butter mixture into the mixer. Using the paddle attachment, turn the mixer on low speed. While mixing, pour in all of the half and half. Mix on low speed until the dough forms a loose ball – approximately 30 seconds.

Remove the dough from the bowl of the mixer and place into a stainless steel bowl. Cover with plastic wrap.

Fill the scoop, evenly with the dough. The scoop should not be rounded. Place a level scoop onto the tray. Using your hand press down slightly on the top of the round scoop to flatten out. To form a 3" wide by 1 1/2" tall disc.

Place the shortcakes into a pre-heated 325°F convection oven low fan setting, for 9 minutes.

Turn sheet pan and set timer for additional 9 minutes. Total cook time is 18 minutes. Shortcakes should be golden brown.

Strawberries for Shortcake

Ingredients:
2 Lbs Fresh Strawberries,
1/2 Cup Granulated Sugar
STEP 2
1 Quarts Frozen Strawberries, thawed with juice

Steps:

Gently wash the berries in cold water before removing the stems. After removing the stems cut into quarters lengthwise (from top to bottom) and place into a large stainless bowl.

If strawberries are smaller cut in half lengthwise (from top to bottom) instead of quartered. Add the sugar and toss together. Let strawberries sit at room temperature for 2 hours before continuing.

Place the thawed strawberries with juice into the bowl of the food processor. Puree the strawberries until smooth. Add the puree to the fresh marinated berries and toss together to evenly distribute.

Whipped Cream

Ingredients:
1 Cup Heavy Whipping Cream
1 Tbsp Granulated Sugar
2 tsp Vanilla Extract

Steps:

Combine the heavy cream, vanilla and sugar in a bowl. Whip by hand until cream thickens enough to hold soft peaks.

Recipe #3: Sun River Sangria

Ingredients:
2 1/2 Ounces Wine
1/2 Ounce Cointreau
3/4 Ounce Monin Mango Syrup
3/4 Ounce Pineapple Juice
3/4 Ounce Cranberry Juice
* Garnish with 1/2 orange wheel

Steps:

Fill shaker tin approximately 1/3 full of cubed ice (10 oz.)

Add Wine, Cointreau, Monin Mango syrup, Pineapple Juice and Cranberry Juices to shaker tin.

Gently pour the ingredients of the shaker tin into a shaker glass and back into the tin to evenly mix the ingredients. Do not shake.

Pour entire contents of the shaker tin into a wine glass. There should be an approximate 1/2" rim at the top of the glass to prevent spills.

Garnish with a half of an orange wheel on the rim of the wine glass.

Restaurant Information

2 Chapel View Blvd.
Cranston, RI 02920-3062
P: 401-275-5070
Hours: Sun - Thurs 11 AM - 10 PM • Fri - Sat 11 AM - 11 PM

Taste what’s new at Ted’s and win a $250 gift card.
Ted’s Montana Grill has added some great new flavors to their menu, like their signature Bison Nachos and the