So salad. So summer. Let me say that for the record, I am not the world’s biggest fan of summer. I enjoy the sunshine, the seasonal fruit & berries, and all the flowers. I do not enjoy the heat, sunburns, or mosquito bites or the fact that my husband adores automobiles with leather seats and I do not. Hello, thighs that stick to leather not only makes an icky sound when removing oneself from the car, but also it’s just kind of uncomfortable. Or am I the only one dealing with this dilemma? Did I mention, that we only have rear a/c in my beloved suv? Summer is real fun with kids and no a/c.
With all of that said, I come to this salad. Salad is one of the best ways to beat the heat. It usually involves little to no cooking, always is kind of gorgeous looking, and of course is a great way to get a few servings of fruits and veggies into your diet. We could all use more of that. Am I right or am I right?
I’ve never had a cobb salad before. Josh loves them. But when I go to a restaurant, honestly the last thing I feel like ordering is a salad. Give me the good stuff. The stuff I won’t necessarily make at home. This cobb salad is perfect for the home cook though. It embraces everything about summer, like bbq sauce, avocados, and tomatoes and fills you up in a nice comforting way that still makes you feel healthy cause you ate a bowl full of color. I paired our cobb salad with some homemade rolls and it was the perfect meal. Even my kids gobbled it up and asked for more.
If you are all about summer, one way to do it is by fixing salads and this salad is what’s up!
BBQ Chicken Cobb Salad
Fun to look at, fun to eat, and filling to boot!
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 6-8 servings
- 4 slices bacon, diced
- 2 boneless, skinless chicken breasts
- kosher salt and black pepper, to taste
- 3 TB Sweet Baby Rays bbq sauce
- 2 large eggs
- 5 cups romaine lettuce, chopped
- 2 roma tomatoes, diced
- 1 avocado, halved, seeded, peeled and diced
- 1 cup canned corn kernals, drained
- 1 cup canned black beans, drained and rinsed
- 1/2 cup buttermilk
- 1/4 cup plain greek yogurt
- 1/4 cup sour cream
- 1/2 tsp dried dill
- 1/2 tsp dried parsley
- 1/4 tsp garlic powder
- salt and pepper to taste
- To make the dressing: whisk buttermilk, yogurt, sour cream, dill, parsley, garlic powder, and salt & pepper together in a small bowl. Set aside.
- In a large skillet, add bacon and cook on medium-high heat until cooked, about 6-8 minutes. Transfer to a paper-towel lined plate and set aside to cool.
- Season chicken breasts with salt and pepper to taste and place in the pan you cooked the bacon in and cook for 3-4 minutes on each side or until cooked through. Allow to cool before chopping into pieces.
- In a medium-sized bowl, combine chicken and bbq sauce. Set aside.
- Place eggs in a large saucepan and cover with cold water. Bring to a boil and cook for one minute. Cover pan with lid, remove from heat and allow to sit for 8-10 minutes. Drain and cool before peeling and chopping.
- Place romaine lettuce in the bottom of a large bowl. Top with rows of bacon, corn, beans, tomatoes, chicken, avocado, and eggs.
- Serve with buttermilk-ranch dressing