BBQ CHICKEN COBB SALAD

BBQ CHICKEN COBB SALAD image

Yield 4

Number Of Ingredients 18

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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
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

Steps:

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.