This Barbecued Chicken Cobb Salad is the main dish salad your whole family will love! Grilled chicken, smoky bacon, avocado, veggies and dehydrated corn for crunch will have everyone asking for seconds (yes, seconds of a salad!).
I love cobb salads, and this Barbecued Chicken Cobb Salad is a great twist on the traditional ingredients. In addition to being delicious, cobb salads are beautiful to look at and feed a crowd.
This salad is full of grilled chicken in spicy barbecue sauce (or not spicy, your choice!), diced avocado, hard boiled eggs, cheese, smoky bacon, scallions and corn. Dehydrated corn in this instance! If you haven’t tried dehydrated corn, your going to love it as a salad topper. It adds a nice sweetness and crunch to the dish. You can order it online, or find it in the aisle of your grocery store, usually where the raisins and other dried fruits are sold.
You really don’t need a recipe for cobb salad, you can just choose your favorite ingredients and layer them prettily over some greens. My favorite ingredients for cobb salad are bacon, eggs and avocado. My love of avocado is probably pretty obvious if you view other recipes of mine. It tends to sneak in! Chicken is another ingredient included on most cobb salads. When I was thinking of how to prepare the chicken, I thought that grilled chicken glazed with a spicy barbecue sauce would fit the bill perfectly. And it gave me another reason to use the most delicious bottled barbecue sauce I’ve ever had, Trader Joe’s sriracha and roasted garlic BBQ sauce. If you haven’t tried it, I highly recommend it. Otherwise, use you favorite store bought or homemade sauce.
Now let’s talk about the chicken. I used chicken breasts, but wanted to make sure they cooked evenly and were tender, so I put each one in-between plastic wrap, then pounded them with a meat tenderizer. You can also use a heavy saucepan, or even a can to do this. Because I pounded the chicken breasts before grilling them, I didn’t have that annoying thing happen where the small end is over-cooked and dry, while the thicker, bigger end isn’t even cooked through. It’s a small step, but makes a difference. It also helps to tenderize the breast meat, which can get tough.
To cook the chicken I used a grill pan, but this is even better on an outdoor grill if you feel like hanging out on the patio. Start out grilling without barbecue sauce, then when the chicken is almost done, start basting with the sauce. This way the sauce won’t burn before the chicken is cooked through. I love my silicone basting brush for grilling, it’s safe in really high temperatures and won’t leave little fibers behind the way traditional basting brushes can.
Besides grilling the chicken, the only other cooking you’ll need to do for the cobb is to fry the bacon and hard boil the eggs. Once you have your ingredients prepped, you can start your assembly. Place the chopped lettuce in a serving bowl and start layering your ingredients over the top. Cobb salads are known for the way the ingredients are kept separate on top of the lettuce, creating a beautiful effect. Make sure you let everyone see your hard work before you toss the salad and serve!
When I was thinking of what kind of dressing to use on the salad, my mind immediately went to ranch (do you have random thoughts about ranch dressing too??). I thought the ranch flavors would complement the barbecued chicken, and also play well with the other ingredients in the salad. This Avocado Ranch Dressing works perfectly!
Try a barbecued chicken cobb salad soon, it will convert even the salad haters in your house into lovers!
- 2 boneless, skinless chicken breasts
- ½ cup barbecue sauce, your favorite brand, or homemade
- 8 cups chopped lettuce, I used romaine
- 4-6 strips of bacon, fried crisp
- 1 ripe avocado, diced
- 2 hard boiled eggs, peeled and diced
- 6 scallions (green onions), white and light green parts, sliced
- ½ cup freeze dried corn, or thawed, frozen roasted corn kernels
- 1 cup cheddar or cojack cheese, small dice
- Pound the chicken breasts to an even thickness. Sprinkle the chicken with salt and pepper. Grill for 5 minutes on each side, then start basting with the barbecue sauce and grill until the chicken is cooked through. Set aside to rest. Once the chicken is cool, dice into large pieces.
- While the chicken is grilling, fry the bacon until crisp, then chop into large pieces. Try not to eat all the bacon - it's for the salad!
- Place your chopped lettuce in your serving bowl and start layering your ingredients over the top. Let everyone see your hard work before you toss the salad and serve!