Best 6 Bbq Chicken Cobb Salad Recipes

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**BBQ Chicken Cobb Salad: A Flavorful and Satisfying Dish**

Indulge in the tantalizing flavors of the BBQ Chicken Cobb Salad, a delightful combination of grilled chicken, crispy bacon, ripe avocado, crumbled blue cheese, juicy tomatoes, and fresh greens, all tossed in a tangy dressing. This vibrant salad is not only a feast for the eyes but also a culinary symphony that tantalizes the taste buds. Whether you're seeking a wholesome lunch, a light dinner, or a refreshing meal to enjoy on a warm summer day, this BBQ Chicken Cobb Salad is sure to hit the spot. With its perfect balance of protein, healthy fats, and essential nutrients, this salad is not only delicious but also incredibly satisfying. Dive into this culinary journey and discover why the BBQ Chicken Cobb Salad is a beloved classic that continues to captivate food enthusiasts everywhere.

**Additional Recipes to Explore:**

- **Classic Cobb Salad:** Experience the timeless simplicity of the traditional Cobb Salad, featuring a medley of fresh greens, juicy tomatoes, crumbled bacon, creamy avocado, and tangy blue cheese, all harmoniously united in a light vinaigrette dressing.

- **Spinach and Strawberry Salad:** Embark on a refreshing adventure with the Spinach and Strawberry Salad, a vibrant fusion of tender spinach, sweet strawberries, crunchy walnuts, creamy goat cheese, and a zesty citrus vinaigrette. This salad is a symphony of flavors and textures that will awaken your senses.

- **Quinoa and Black Bean Salad:** Discover a delightful blend of textures and flavors in the Quinoa and Black Bean Salad. This healthy and hearty salad combines protein-packed quinoa, nutrient-rich black beans, crisp bell peppers, sweet corn, tangy lime dressing, and a sprinkle of fresh cilantro.

- **Kale and Sweet Potato Salad:** Indulge in the wholesome goodness of the Kale and Sweet Potato Salad, a vibrant blend of hearty kale, roasted sweet potatoes, tart cranberries, toasted pecans, and a tangy balsamic dressing. This salad is a powerhouse of nutrients and antioxidants, making it a guilt-free indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

BBQ CHICKEN COBB SALAD



BBQ Chicken Cobb Salad image

BBQ chicken cobb salad is the perfect summer dinner loaded with barbecued chicken, bacon, hard boiled egg, avocados, and more, on top of crispy romaine lettuce.

Provided by Amy Nash

Categories     Main Course

Time 10m

Number Of Ingredients 14

2 heads romaine lettuce (chopped into bite-size pieces)
2 cups BBQ chicken (we especially like thigh meat for this salad, chopped into bite-size pieces)
8 slices bacon (cooked and crumbled into bite-size pieces)
2 avocados (diced)
1 1/2 cups sharp cheddar cheese (grated)
6 hard-boiled eggs (chopped)
3 roma tomatoes (diced)
1/2 red onion (diced)
1/2 cup buttermilk
1/2 cup sour cream or greek yogurt
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:

  • Wash the lettuce and pat dry with paper towels. Then chop the lettuce into bite-size pieces and arrange on large individual serving plates. Prepare remaining ingredients by chopping the bbq chicken, bacon, avocado, eggs, tomoatoes and onions and grating the cheese.
  • Arrange remaining salad components on top of the lettuce in rows with the chicken, hard boiled egg, bacon, and avocado as the middle rows and the tomatoes, onions, and cheese toward the outer edges of the salad.
  • Make the quick and easy ranch dressing by combining all of the ingredients in a shaker jar or bowl and shaking or whisking well. Serve the salad with ranch dressing drizzled over the top or on the side.

Nutrition Facts : Calories 890 kcal, Carbohydrate 26 g, Protein 51 g, Fat 67 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 424 mg, Sodium 790 mg, Fiber 14 g, Sugar 10 g, UnsaturatedFat 36 g, ServingSize 1 serving

GRILLED CHICKEN WITH COBB SALAD



Grilled Chicken with Cobb Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

4 skinless, boneless chicken breasts (about 8 ounces each)
1 small onion, cut into 1/2-inch-thick rings
1 cup buttermilk
2 cloves garlic, smashed
Kosher salt and freshly ground pepper
4 slices bacon
3 large eggs
1/4 cup vegetable oil, plus more for the grill
4 teaspoons white wine vinegar
1 tablespoon dijon mustard
2 hearts romaine lettuce, chopped
1 tomato, chopped
1 avocado, chopped
1/3 cup crumbled blue cheese

Steps:

  • Pound the chicken between 2 sheets of plastic wrap with a mallet or heavy skillet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, the garlic and 1/2 teaspoon each salt and pepper. Refrigerate at least 30 minutes and up to 4 hours.
  • Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain; reserve the drippings for the dressing. Chop the bacon.
  • Fill a small bowl with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water using a slotted spoon. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.
  • Make the dressing: Remove the 4-minute egg from the ice water and carefully peel (it will be soft); transfer to a blender. Add the vegetable oil, reserved bacon drippings, remaining 1/4 cup buttermilk, the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper and blend until smooth and slightly thick, about 1 minute. Refrigerate while you cook the chicken, at least 15 minutes.
  • Preheat a grill or grill pan to medium high. Lightly brush with vegetable oil. Drain the chicken and onion, discarding the garlic; pat the chicken dry. Lightly season with salt and pepper. Grill the chicken, turning once, until just cooked through, 6 to 8 minutes. Grill the onion, turning occasionally, until tender and lightly charred, about 10 minutes; roughly chop.
  • Peel and chop the hard-boiled eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese and 1/4 cup of the dressing in a large bowl. Divide the chicken among plates and top with the salad; top with the bacon and chopped hard-boiled eggs. Drizzle with the remaining dressing and season with pepper.

BBQ CHICKEN COBB SALAD



BBQ Chicken Cobb Salad image

Healthy, hearty, quick and easy with an incredibly creamy buttermilk ranch dressing that is absolutely to die for!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 17

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

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.

GRILLED CHICKEN COBB SALAD



Grilled Chicken Cobb Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts, 8 ounces each
2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil
1 teaspoon poultry seasoning, eyeball it
Salt and freshly ground black pepper
4 large eggs
8 sliced bacon, chopped into 1/2-inch pieces
3 hearts romaine lettuce
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups white cheddar or Monterey Jack, shredded (or blue cheese crumbled)

Steps:

  • Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper. Wash hands. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.
  • In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. Set a timer for 10 minutes. After the 10 minutes, cool eggs under cold running water. Peel and chop.
  • Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.
  • Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season greens with salt and pepper, to taste.
  • Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
  • Halve chicken breasts and chop the meat.
  • To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

BBQ CHICKEN COBB SALAD



Bbq Chicken Cobb Salad image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 30

4 chicken thighs, bone in
2 cups Mesa BBQ Sauce, recipe follows
Salt and freshly ground pepper
1/4 cup sour cream
3/4 cup buttermilk
2 cloves garlic, finely chopped
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
3 cups red leaf lettuce, roughly torn
3 cups romaine lettuce, roughly torn
1/2 pound American blue cheese, crumbled
1 large avocado, peeled, pit removed and thinly sliced
1 Vidalia onion, peeled and sliced crosswise into 1/2-inch thick slices and grilled
2 plum tomatoes, quartered
2 tablespoons (1/4 stick) butter
1/2 medium red onion, finely diced
3 garlic cloves, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder (available at Hispanic or specialty markets)
1 tablespoon pasilla chile powder (available at Hispanic or specialty markets)
1 tablespoon paprika
1 tablespoon Worcestershire sauce

Steps:

  • Marinate chicken in bbq sauce for 2 hours in the refrigerator. Remove from marinade and grill each thigh for 6 to 7 minutes on each side or until cooked through.
  • Mix all ingredients for dressing, and season with salt and pepper.
  • Arrange lettuce on 4 plates, top each plate with a chicken thigh. Garnish with blue cheese, avocado, onion and tomato. Drizzle with the buttermilk dressing.
  • In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
  • Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.

GRILLED CHICKEN COBB SALAD



Grilled Chicken Cobb Salad image

This Grilled Chicken Cobb Salad is loaded with flavor and it's a complete meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

6 bacon slices, cut into 1-inch-wide pieces
1 medium head romaine lettuce (12 ounces), cut crosswise into 1/2-inch pieces
2 to 3 tablespoons Vinaigrette
1 1/2 pounds grilled chicken cutlets, thinly sliced crosswise
4 ounces feta cheese, crumbled (1 cup)
2 plum tomatoes, halved lengthwise and sliced crosswise 1/2 inch thick
1 avocado, halved, pitted, peeled, thinly sliced, and cut into 2-inch pieces
Coarse salt and ground pepper

Steps:

  • In a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate.
  • In a large bowl, toss lettuce with vinaigrette. Place lettuce on platter; arrange bacon, chicken, feta, tomatoes, and avocado on top. Season with salt and pepper. Serve.

Nutrition Facts : Calories 562 g, Fat 35 g, Fiber 6 g, Protein 50 g

Tips:

  • For the best flavor, use a variety of fresh vegetables in your salad. Choose vegetables that are in season and at their peak of ripeness.
  • If you don't have any cooked chicken, you can cook some chicken breasts or thighs on the grill or in the oven. Just be sure to cook the chicken until it is cooked through.
  • If you don't have any bacon, you can use cooked ham or turkey bacon instead.
  • Feel free to add other ingredients to your salad, such as hard-boiled eggs, avocado, or crumbled blue cheese.
  • For a lighter dressing, use a vinaigrette or a yogurt-based dressing instead of a mayonnaise-based dressing.

Conclusion:

The BBQ Chicken Cobb Salad is a delicious and refreshing salad that is perfect for a summer cookout or potluck. It is packed with flavor and is sure to be a hit with everyone who tries it. So next time you are looking for a delicious and easy salad to make, give this BBQ Chicken Cobb Salad a try. You won't be disappointed!

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