Hindi Recipes

BBQ Chicken Cobb Salad

BBQ Chicken Cobb Salad, Healthy, creamy, quick, and easy with the amazing creamy ranch sauce you can diet for I decided to make a glorious cup of salad.

After making this grilled chicken salad two weeks ago, I had a lot of vegetables left in the fridge waiting to be used. But instead of doing that again,

What is included in the glorious salad bowl? Well, you can really use any type of vegetable to your liking, but I’ve added corn kernels, black beans, Roma tomato, avocado, and of course, hard-boiled eggs. You can’t have a cup of salad without eggs! Then, at the last minute, I just had to add a little spoiled bacon for this crisp salty product.

I also couldn’t help but make homemade ranch sauce. I had a bottle of the store-bought ranch that was in the fridge, but let’s be honest: nothing is better than a homemade ranch, especially when it comes to milk. And when you combine this epic chicken sauce topped with a fine roast, it’s great. death. By. Jason, as an anti-power, I refuse to share with myself and eat the whole bowl!

BBQ Chicken Cobb Salad
BBQ Chicken Cobb Salad

BBQ Chicken Cobb Salad is a weekly event at my house. It fills up fast and can be modified to suit any preference, plus it’s a great way to use leftovers. This version is filled with grilled chicken, black beans, and cheddar cheese for a southwest twist on an American classic.

Labor Day weekend left me with a refrigerator full of leftovers, including more BBQ Chicken Cobb Salad chicken than I had ever known. After a few days, I cut it up, sprinkled it with more sauce, and served it along with our favorite salad ingredients. The variations on this salad never fail to be satisfying, and whether we use leftover chicken, turkey, or pork they are always our favorites.

BBQ Chicken Cobb Salad recipe uses canned beans and corn because I always have some in my food pantry, but feel free to replace them fresh. On particularly lazy days, I am known for throwing away a tablespoon of guacamole and salsa sprinkles when I had no avocados or fresh tomatoes (and I could add that there were no complaints). Serve with your favorite salad sauce – when I feel dissolved I mix barbecue and farmhouse, and if I like it lighter, the lemon sauce is good too.

I love how to mug salad looks when presented at a party, and people can choose what ingredients they want, and don’t want to, eat. At home, we no longer care about its visual appeal, so I throw it all in a large bowl and call it daily.

BBQ Chicken Cobb Salad
BBQ Chicken Cobb Salad

INGREDIENTS BBQ Chicken Cobb Salad:

  • 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


  • 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 black pepper, to taste
BBQ Chicken Cobb Salad
BBQ Chicken Cobb Salad


  1. The fried chicken with barbecue sauce is enough to cover. Spice with salt and pepper. (The chicken mixture can be heated under the grill if you need to heat it.)
  2. Complete the lettuce in a shallow serving bowl. Arrange the chicken, bacon, eggs, tomatoes, avocado, beans, corn, and cheese in fine rows on the lettuce. Season with salt and pepper on the ingredients.
  3. Served with sides of ranch sauce, mustard, honey, and barbecue sauce. To make serving easier (but less visually appealing), you can toss the salad with the same amount of barbecue and ranch sauce.

    DIRECTIONS BBQ Chicken Cobb Salad:

    1. To make ranch dressing, mix yogurt, Greek yogurt, sour cream, dill, parsley, garlic powder, salt, and pepper to taste in a small bowl; Sit to one side.
    2. Heat a large skillet over medium heat. Add the bacon and cook until golden and crisp, about 6-8 minutes. Transfer to the lined plate with a paper towel; Sit to one side.
    3. Season the chicken breasts with salt and pepper to taste. Add to skillet and cook, turning once, until soft, about 3-4 minutes per side. Let it cool before cutting it into small pieces.
    4. In a medium bowl, add chicken and barbecue sauce, and mix gently. Set to one side.
    5. Place the eggs in a large saucepan and cover them with cold water one inch. Bring to a boil and cook for a minute. Cover the eggs with a tight lid and remove them from the heat;
    6. Set aside for 8-10 minutes. Strain well and let cool before peeling and slicing.
    7. To collect the salad, put romaine lettuce in a large bowl; Topped with rows of bacon, barbecued chicken, eggs, tomatoes, avocado, corn, and beans.
    8. Serve immediately with ranch sauce.


Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button
error: Content is protected !!