Barbecue Chicken Cobb Salad
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 shredded cheddar cheese
- Salad dressing of your choice
