BBQ Chicken Cobb Salad
Healthy, hearty, quick and easy with an incredibly creamy buttermilk ranch dressing that is absolutely to die for!
Ingredients
- 4 slices bacon, diced
- 2 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black 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
For the buttermilk ranch dressing
- ½ cup buttermilk
- ¼ cup plain Greek yogurt
- ¼ cup sour cream
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
Instructions
- To make the buttermilk ranch dressing, whisk together buttermilk, Greek yogurt, sour cream, dill, parsley, garlic powder, salt and pepper, to taste, in a small bowl; set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- In a medium bowl, add chicken and BBQ sauce, and gently toss to combine; set aside.
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
- To assemble the salad, place romaine 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.