BARBECUE CHICKEN COBB SALAD

Barbecue Chicken Cobb Salad image

Provided by Debala

Categories Chicken

Time 32m

Yield 8 serving(s)

Number Of Ingredients 12

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.