fresh & filling. [bbq chicken cobb salad]

July 30th, 2015 by | comments

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This salad is incredibly delicious, fresh and filling! The homemade buttermilk ranch dressing pairs perfectly with the BBQ-coated chicken, charred corn and salty bacon. It’s a perfect meal for these sweltering summer days!


bbq chicken cobb salad
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Cobb salad recipe:
  • 4 slices bacon, diced
  • 2 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 3 tbsp. BBQ sauce, or more, to taste
  • 2 large eggs
  • 6 cups chopped romaine lettuce
  • 2 Roma tomatoes, diced
  • 1 avocado, halved, seeded, peeled and diced
  • 2 ears of corn, kernels removed
  • 1 cup canned black beans, drained and rinsed
  • Buttermilk ranch recipe:
  • ½ cup buttermilk
  • ¼ cup plain Greek yogurt
  • ¼ cup sour cream
  • ½ tsp. dried dill
  • ½ tsp. dried parsley
  • ¼ tsp. garlic powder
  • Salt and pepper, to taste
Instructions
  1. For the buttermilk ranch dressing: Whisk together buttermilk, Greek yogurt, sour cream, dill, parsley, garlic powder, salt and pepper, to taste, in a small bowl; set aside.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  4. In a medium bowl, add chicken and BBQ sauce, and gently toss to combine; set aside.
  5. Bring a large pot of water to a boil. Add two ears of corn and cook about 10 minutes. Remove from water and place on a pre-heated and greased indoor grill pan. Grill until all sides of corn are charred, about 5-8 minutes. Remove corn from grill; once cool enough to handle, cut corn off the cob.
  6. Place eggs in a large saucepan and cover with water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 10-12 minutes. Drain well and let cool before peeling and dicing.
  7. To assemble the salad: Place romaine lettuce in a large bowl; top with arranged rows of bacon, BBQ chicken, eggs, tomatoes, avocado, corn and beans.
  8. Serve immediately with buttermilk ranch dressing.
Notes
Recipe from Damn Delicious.

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  • Karen (Back Road Journal)

    I make a southwestern salad that is similar but I really like your idea of barbecued chicken on the Cobb salad…sounds terrific.