I turned barbecue chicken into a major salad with romaine, carrots, sweet peppers and avocados. That’s how I got my family to eat more veggies. —Camille Beckstrand, Layton, Utah
Barbecue Chicken Cobb Salad
Barbecue Chicken Cobb Salad
Prep Time
30 min
Cook Time
180 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 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.
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