BBQ Chicken Cobb Salad

Serves: 4

Healthy, hearty, quick and easy with an incredibly creamy buttermilk ranch dressing that is absolutely to die for!

Dovetailing Tip:
Use the remaining 4 slices of bacon you prepared on day 1.

Use the boiled eggs you prepared on day 1.

Use the extra cooked Chicken from day 2 in todays salad.

Prep Time:
Cook Time:
Total Time:


4 slices bacon, diced
2 boneless, skinless thin-sliced chicken breasts
kosher salt and freshly ground black pepper, to taste
3 tablespoons bbq sauces, or more, to taste
2 large eggs
6 cups chopped Romaine lettuce
2 roma tomatoes, diced
1 avocado, halved, seeded, peeled and diced
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinsed
1/2 cup buttermilk
1/4 cup plain greek yogurt
1/4 cup sour cream
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
kosher salt and freshly ground black pepper, to taste


To make 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.

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.

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.

In a medium bowl, add chicken and BBQ sauce, and gently toss to combine; set aside.

Place eggs in a large saucepan and cover with cold 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 8-10 minutes. Drain well and let cool before peeling and dicing.

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.

Serve immediately with buttermilk ranch dressing.


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