Wednesday, June 24, 2015

BBQ Chicken Cobb Salad

It seems like as of late I've been sharing a lot.  And I mean A LOT of sweets.  Don't get me wrong, I love my sweets and baking, it's my therapy.  But, if you had never been to the blog before and started purusing the most recent recipes you'd think we lived on sugar, sugar and more sugar.

That couldn't be further from the truth, and honestly, I'm not sure why in the world I've shared so many sweet recipes back to back to back.  It wasn't planned, I promise!

So, to get things back in balance I'm sharing a non-sweet, non-dessert recipe with you today.  Finally!

What better way to get things back in balance than with a salad.  But not just any salad a Cobb salad.  I love a good Cobb salad.  But honestly, what's not to love; some meat, lettuce, eggs, and assorted other veggies all on a bed of crispy, crunch ice cold lettuce.   Yum!
Could it truly get any better?  Well, I thought that answer was "no" until the other day.

That's when I made this BBQ chicken Cobb that I spotted over on Damn Delicious.  Literally minutes after seeing (and quite possibly drooling over) the picture of her salad I was in the kitchen making my own.
So, what made this particular Cobb special?  Well, for starters  perfectly cooked chicken, cut in chunks and tossed in bbq sauce.  That's right, bbq chicken goes on this bad boy.  Also coming to the mix is fiesta corn, black beans, tomatoes, cheese, avocado, hard boiled eggs and crispy, salty bacon.

Oh my.

Now, we could stop right there.  But all that deliciousness is topped with delicious, creamy and cool ranch dressing.  I used my own homemade ranch (as I'm kind of partial to it) but you could most certainly use your favorite store bought dressing.
This salad was nothing short of amazing.  Spencer loved his and practically inhaled his, Tucker even had his own and devoured it, so it's safe to say this is a meal that is family friends and approved by my entire house.

BBQ Chicken Cobb Salad

4 Slices bacon, cooked until crispy and crumbled
2 Boneless, skinless chicken breast (cut in half lengthwise or pounded thin)
1/4 Cup bbq sauce
3 Large eggs
6 Cups mixed green lettuce. or lettuce of your choice
2 Roma tomatoes, diced
1 Avocado, cut in half, seeded and diced (do this right before assembling)
1 Cup fiesta corn, drained
1 Cup black beans, drained and rinsed
1/4 Cup Colby-Jack cheese


Place a large skillet over medium heat.  Season chicken with salt and pepper.  Place in the preheated skillet and cook, flipping once until cooked through, about 3-4 minutes per side.  Remove from pan, allow to rest and cool before cutting into bite-sized pieces.

Place bbq sauce and cooled chicken in a bowl and toss to combine.  Set aside.

Meanwhile, place eggs in a large saucepan.  Fill the pan with water until until th eeggs are covered.  Place pan over high heat and bring to a boil, cook for 1 minute.  Remove from heat, cover and allow to sit for 8-10 minutes.  Drain the eggs, allow to cool then peel an dice.

To assemble-
Divide lettuce between two plates or large, shallow bowls.  Arrange the ingredients on the beds of lettuce in rows.  Top with ranch dressing, homemade or store bought.

Recipe source: barely adapted from Damn Delicious, originally from The Kitchn

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