BBQ Chicken Cobb Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

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)

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)

Directions

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.

Salad

1. 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.

2. 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.

3. In a medium bowl, add chicken and BBQ sauce, and gently toss to combine; set aside.

4. 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.

5. 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.

6. Serve immediately with buttermilk ranch dressing.

Notes

Notes from Rachel: I add cheese, because duh. Also it’s still yummy without meat.

To give it a more southwest flavor, I add taco or fajita seasoning to the corn and beans, and a spoonful of minced chipotle in adobo to the ranch dressing.