Best Barbecue Chicken Cobb Salad Recipes

BARBECUE CHICKEN COBB SALAD

Barbecue Chicken Cobb Salad image

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

Provided by Taste of Home

Categories Lunch

Time 3h30m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker; cut into bite-sized pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, avocado, vegetables, eggs, bacon and cheese over romaine. Drizzle with dressing.

Nutrition Facts : Calories 571 calories, Fat 26g fat (9g saturated fat), Cholesterol 192mg cholesterol, Sodium 1314mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 7g fiber), Protein 39g protein.

BARBECUE CHICKEN COBB SALAD

Barbecue Chicken Cobb Salad image

A nice twist to a Chicken Cobb salad. To get grilled flavor in every bite of this salad, cubed chicken is threaded onto skewers, brushed with barbecue sauce and grilled.

Provided by Debala

Categories Chicken

Time 32m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) package mixed salad greens (iceberg lettuce kind)
1 large cucumber
1/2 small red onion
1 avocado, peeled
2 medium tomatoes, seeded
3/4 cup shredded cheddar cheese
1 lb boneless skinless chicken breast
salt (to taste)
fresh coarse ground black pepper (to taste)
1/2 cup barbecue sauce
3 slices bacon, crisply cooked, drained and crumbled (optional)
1/2 cup ranch salad dressing

Steps:

Place lettuce in large bowl.
Cut cucumber in half crosswise and remove seeds.
Slice cucumber and onion.
Then cut cucumber slices in half.
Cut avocado in half lengthwise; remove seed and cut flesh away from skin.
Dice avocado and tomatoes.
Arrange cucumber, onion, avocado, tomatoes and cheese in diagonal rows, leaving a row open down center.
Cover; refrigerate salad until ready to serve.
Prepare grill for direct cooking over medium coals.
Cut chicken into 1-inch cubes.
Thread onto four 12-inch skewers and season with salt and black pepper.
Place kebabs on grid of grill. Grill, covered, 10-12 minutes or until chicken is no longer pink in the center, turning occasionally and brushing with barbecue sauce.
Discard any remaining barbecue sauce.
Remove chicken from grill; cool slightly and remove from skewers.
Arrange chicken down center of salad; sprinkle with bacon, if desired.
Drizzle dressing over salad; toss gently and serve immediately.