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
Reviews
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.
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!
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.
I really enjoyed this salad. Fresh and tasty. I drizzled with a light vinegrett dressing.
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!
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 !!!!!
amazing
This salad is fabulous!