Description
This barbecued chicken cobb salad is the main dish salad your whole family will love. Tangy grilled chicken slathered in barbecue sauce, crisp smoky bacon, diced avocado, veggies and dehydrated corn for crunch. Trust me, everyone will be asking for seconds!
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup barbecue sauce, your favorite brand, or homemade
- 8 cups chopped lettuce, I used romaine
- 6 strips of bacon, fried crisp and chopped
- 1 ripe avocado, diced
- 2 hard boiled eggs, peeled and diced
- 6 scallions (green onions), white and light green parts, sliced
- 1/2 cup freeze dried corn, or thawed, frozen roasted corn kernels
- 1 cup cheddar or cojack cheese, small dice
Instructions
- 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. Grill until the chicken is cooked through. Set aside to rest for 10-15 minutes. 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!
Notes
Avocado ranch dressing is perfect with this salad, but honey mustard and blue cheese are also good options.
