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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
  • Total Time
    Prep: 30 min. Cook: 3 hours
  • Makes
    6 servings


  • 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


  • 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.

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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 !!!!!

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    Feb 23, 2015


  • cheezhed68
    Jan 14, 2015

    This salad is fabulous!