BBQ CHICKEN COBB SALAD - DANA'S RECIPE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 slices bacon, diced
2 boneless, skinless, thinly sliced chicken breasts
Kosher salt and freshly ground pepper, to taste
3 tablespoons BBQ sauce, or more, to taste
2 large eggs
6 cups chopped romaine lettuce
2 roma tomatoes, diced
1 avocado, halved, seeded, peeled, and diced
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinsed
Buttermilk Ranch Dressing:
1/2 cup buttermilk
1/4 cup plain Greek yogurt
1/4 cup sour cream
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
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Directions: |
Directions:Combine the dressing ingredients. Set aside.
Heat a large skillet over medium high heat. Add bacon, and cook until brown and crispy, about 6 to 8 minutes. Transfer to a paper towel lined plate, and set aside.
Season chicken breasts with salt and pepper, to taste. Add to skillet, and cook, flipping once, until cooked through, about 3 to 4 minutes per side. Let cool before dicing into bite sized pieces.
In a medium bowl, add chicken and BBQ sauce. Gently toss to combine. Set aside.
Place eggs in a large saucepan, and cover with cold water by 1". Bring to a boil, and cook for 1 minute. Cover eggs with a tight fitting lid, and remove from heat. Set aside for 8 to 10 minutes. Drain well, and let cool before peeling and dicing.
To assemble the salad, place lettuce in a large bowl. Top with arranged rows of bacon, BBQ chicken, eggs, tomatoes, avocado, corn, and beans.
Serve immediately with buttermilk ranch dressing. |
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