Cobb Salad Dip
- In a medium bowl, mix cream cheese, sour cream, and ranch dressing mix until smooth.
- Spread evenly into the bottom of a medium-large serving dish.
- Layer on top – shredded lettuce, shredded cheese, blue cheese crumbles, bacon pieces, tomatoes, and corn.
- Refrigerate for at least 2 hours or until ready to serve. Serve dip with assorted chips and crackers.
Quick Grilled Asian Chicken
- In a medium microwave-safe bowl, combine all ingredients except the chicken breasts. Cook for 1 minute in the microwave; stir well.
- Heat for an additional 30 seconds, watching closely so that the mixture does not boil over. Let marinade cool for 5 minutes.
- Add chicken breasts and cooled marinade to a gallon zipper bag. Seal tightly and shake bag to ensure that all the chicken is coated in the mixture.
- Marinate the chicken for 15-20 minutes. Preheat your grill to medium-high heat or heat a skillet or griddle pan on your stove over medium-high heat.
- Remove chicken from marinade and cook chicken on preheated grill or skillet for 6-8 minutes on each side or until chicken is cooked through and browned. Chicken should be cooked to an internal temperature of 165°F.
Crunchy Asian Chopped Salad
- In a small bowl or Mason jar, combine all the dressing ingredients. If using a jar, screw lid on tightly. Whisk or shake dressing until combined. Set aside.
- In a large bowl, mix chopped/shredded chicken, coleslaw, lettuce, green onions, carrots, cilantro, edamame, and almonds. Add enough of the sesame dressing to lightly coat all ingredients. (Leftover dressing can be stored in an airtight container in the fridge for up to one week.)
- Serve immediately with crunchy chow mein noodles sprinkled on top.
Visit your local Brookshire Brothers for all your Labor Day needs!
Ultimate Baked Potato Salad
Honey Lime Fruit Salad
View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.