Barbecue Chicken Cobb Salad

Name: Barbecue Chicken Cobb Salad
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings.
Ingredients: 1 bottle (18 ounces) barbecue sauce; 2 tablespoons brown sugar; 1/2 teaspoon garlic powder; 1/4 teaspoon paprika; 1-1/2 pounds boneless skinless chicken breasts; 12 cups chopped romaine; 2 avocados, peeled and chopped; 3 plum tomatoes, chopped; 2 small carrots, thinly sliced; 1 medium sweet red or green pepper, chopped; 3 hard-boiled large eggs, chopped; 6 bacon strips, cooked and crumbled; 1-1/2 cups Kerrygold shredded cheddar cheese; Salad dressing of your choice

I turned barbecue chicken into a major salad with romaine and carrots, sweet peppers and avocados. That’s how I got my family to eat more veggies. —Camille Beckstrand, Layton, Utah

Ingredients

1 bottle (18 ounces) barbecue sauce
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1-1/2 pounds boneless skinless chicken breasts
12 cups chopped romaine
2 avocados, peeled and chopped
3 plum tomatoes, chopped
2 small carrots, thinly sliced
1 medium sweet red or green pepper, chopped
3 hard-boiled large eggs, chopped
6 bacon strips, cooked and crumbled
1-1/2 cups Kerrygold shredded cheddar cheese
Salad dressing of your choice

Directions

In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
Remove chicken from slow cooker; cut into bite-sized pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, avocado, vegetables, eggs, bacon and cheese over romaine. Drizzle with dressing.

Nutrition Facts

1 serving: 571 calories, 26g fat (9g saturated fat), 192mg cholesterol, 1314mg sodium, 47g carbohydrate (32g sugars, 7g fiber), 39g protein.

Reviews

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Average Rating:

Grammy Debbie

Jul 20, 2017

Nice meal on a hot and humid day. I didn't have a platter big enough to hold everything as pictured, so I used a 9x13 pan to serve it, putting the chicken down through the middle.
xxcskier

May 18, 2016

This was delicious and packed with great flavor. I served this with a choice of ranch dressing or blue cheese. My husband loves bread and could not resist putting this salad in a pita pocket!This is great no matter how you eat it! I will be making this again soon!
xlsalbums

Apr 24, 2016

Great salad but my chicken was so tender that it didn't cut up in chunks. It shredded instead. I might try to cut up my chicken first before I put it in the crock pot.
Queenlalisa

Jan 21, 2016

I really enjoyed this salad. Fresh and tasty. I drizzled with a light vinegrett dressing.
icunrse

Jul 4, 2015

I modified this recipe slightly, I used leftover roasted split chicken breasts and added the bbq/spice mixture. I'm always on the lookout for delicious salads...this fit the bill!
gucci65

Mar 5, 2015

I love this recipe. When I make cobb salad I always poach my chicken. It turnes out dry and not much flavor. This has amazing flavor with little effort !!!!!
Guides

Feb 23, 2015

amazing
cheezhed68

Jan 14, 2015

This salad is fabulous!