In the ham-loving South, these beaten biscuits are a tradition. The dough was traditionally beaten until it blistered, which took 15 to 30 minutes. After baking, a paper-thin slice of superb salt-cured ham was placed inside each biscuit by cutting it in half. Nowadays, you may make the dough “snap” by using a food processor or a biscuit brake, which is typically just a repurposed washing wringer.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
Ingredients
- 1 avocado – peeled, pitted, and chopped
- ¼ cup sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon water
- 2 tablespoons freshly squeezed lime juice
- ½ (1 ounce) packet ranch dressing mix
- ½ teaspoon salt
- 2 (6 ounce) skinless, boneless chicken breast halves
- 1 tablespoon olive oil
- 1 ½ tablespoons fajita seasoning
- 1 medium ear corn, husk and silk removed
- 1 medium head romaine lettuce, chopped
- ½ cup halved grape tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- ½ small red onion, sliced into petals
Instructions
- Combine avocado, sour cream, mayonnaise, water, lime juice, ranch seasoning, and salt in a food processor. Blend until smooth. Refrigerate until ready to use.
- Place the chicken in a bowl. Add olive oil and fajita seasoning. Toss until evenly combined.
- Prepare a grill over medium-high heat and lightly oil the grate. Add chicken and corn. Grill, turning once, until corn is tender and chicken is no longer pink in the center and juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Transfer to a cutting board.
- Divide romaine, tomatoes, black beans, and onions between two serving plates. Cut corn off the cob; divide between the two plates.
- Slice chicken breast; divide between the 2 plates. Drizzle each salad with avocado dressing to serve.